Recipe: Shrimp and Avocado Salad

Ingredients

1½ pounds shrimp (21-25 per pound), peeled and deveined
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil, divided
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
6 cups baby arugula
1 medium fennel bulb, thinly sliced
1 medium naval orange, peeled and cut into segments
1 medium Hass avocado, peeled, seeded, and cubed
⅓ cup shelled dry-roasted and salted pistachios or roasted almonds, roughly chopped
¼ cup Quick Pickled Red Onions (optional)

Pat the shrimp dry and season with salt and pepper.
Heat a skillet over medium-high heat and add olive oil.
Cook the shrimp in a single layer until pink, about 1 minute per side, then transfer to a bowl.
Whisk together champagne vinegar, Dijon mustard, salt, and pepper, then slowly add olive oil to form a dressing.
Toss the cooked shrimp with some dressing and let it cool.
In a separate bowl, combine arugula and fennel, season, and add dressing to taste.
Divide half the salad greens onto plates and top with shrimp, orange segments, avocado, and pistachios.
Add the remaining salad greens and toppings, garnish with pickled onions if desired, and serve immediately.

Servings

Calories

452

Total fat

32g

Total carbohydrates

17g

Total protein

28g

Sodium

0mg

Cholesterol

0mg