Citrus Shrimp and Avocado Salad

This simple but totally flavorful salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.

This citrus shrimp recipe can be made in under half-hour so if you haven’t made it for meal planning, or have leftovers in the fridge, it without a doubt doesn’t take a whole lot doing to cook up a fresh batch — a fast-organized protein is one of the critical parts of composing a salad like this.

INGREDIENTS

• 1 pound mediumPan-Seared Citrus Shrimp 31/40
• 8 cups greens such as arugula spinach, or spring mix
• Fruity or lemon-flavored extra virgin olive oil
• Juice of 1/2 lemon or 1/2 orange
• 1 avocado sliced or diced
• 1 shallot minced
• 4 ounces toasted sliced almonds
• Kosher salt and freshly ground black pepper

DIRECTIONS

1. put together the recipe for the Pan-Seared Citrus Shrimp, or lightly heat the leftover shrimp. Or, in case you opt for, serve the shrimp chilled.
2. Toss the shrimp with the salad vegetables in a massive bowl. gently drizzle with olive oil, and if desired, a number of the sauce ultimate from the shrimp with a beneficiant squeeze of citrus, and toss lightly to coat. upload the avocado, shallots and sliced almonds after which season with kosher salt and freshly ground black pepper and serve

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