Citrus Shrimp Salad
Citrus Shrimp Salad is a healthy dinner recipe loaded with fresh citrus, avocado and vegetables with a light citrus vinaigrette for a meal perfect any time of the year!
- 1 blood orange
- 1 grapefruit
- 1 orange
- 1/4 c. olive oil
- 1 Tbsp. champagne vinegar
- 1 tsp. honey
- salt & pepper
- 1 lb. jumbo shrimp deviened
- 12 oz. mixed greens
- 1 avocado
- 1/4 c. red onion thinly sliced
- 1 c. sugar snap peas chopped
Slice off 1/3 of each of the three citrus fruits and set aside for the salad dressing. Peel and slice the remaining portions and set aside.
Juice the three small segments of fruit into a small bowl with a lid. Give the fruit a quick stir and measure out 1/3 cup juice. Discard the remaining juice.
To the 1/3 c. citrus juice, add the olive oil, champagne vinegar, honey and a pinch of salt and pepper. Place the lid on the bowl and give it a vigorous shake.
Season the shrimp with a pinch of salt and pepper. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the shrimp to the hot oil and cook the shrimp on each side for 2 minutes, or until they are pink and opaque. Remove the shrimp from the pan as soon as they are done cooking.
In four medium bowls, divide the mixed greens, sliced avocado, red onion, sugar snap peas, variety of citrus slices and cooked shrimp.
Give the vinaigrette a quick stir and divide among the salads. Serve immediately.
Calories: 442kcal | Carbohydrates: 24g | Protein: 27g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 910mg | Potassium: 762mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2465IU | Vitamin C: 104.4mg | Calcium: 237mg | Iron: 4.6mg