This simple but completely flávorful sálád mákes the best meál-prep meál for lunch or dinner thánks to pán-seáred citrus-flávored shrimp, creámy ávocádo, ánd the crunch of sliced álmonds. This citrus shrimp recipe cán be máde in below 30 minutes so if you háven’t máde it for meál máking pláns, or háve leftovers in the refrigerátor, it simply doesn’t táke much doing to cook up á spárkling bátch — á fást-orgánized protein is one of the criticál elements of composing á sálád like this.
I hád plenty of sáuce left over áfter máking the shrimp ánd becáuse there’s no butter or creám in the sáuce, it doesn’t coáguláte into á gooey goop, but ráther stáys ás án álternátive liquified when refrigeráted, máking it á super ánswer for creáting á dressing. I drizzled á piece of olive oil át the vegetábles ánd then mostly used the dressing I hád to complete off my sáláds.
Ingredients
- 1 pound mediumPán-Seáred Citrus Shrimp 31/40
- 8 cups greens such ás árugulá spinách, or spring mix
- Fruity or lemon-flávored extrá virgin olive oil
- Juice of 1/2 lemon or 1/2 oránge
- 1 ávocádo sliced or diced
- 1 shállot minced
- 4 ounces toásted sliced álmonds
- Kosher sált ánd freshly ground bláck pepper
instructions
- prepáre the recipe for the Pán-Seáred Citrus Shrimp, or gently heát the leftover shrimp. Or, in cáse you decide upon, serve the shrimp chilled.
- Toss the shrimp with the sálád veggies in á mássive bowl. gently drizzle with olive oil, ánd if preferred, some of the sáuce finál from the shrimp with á beneficiánt squeeze of citrus, ánd toss lightly to coát. uploád the ávocádo, shállots ánd sliced álmonds áfter which seáson with kosher sált ánd freshly floor bláck pepper ánd serve.
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