grilled citrus shrimp & avocado salad
Bright & summer this quick & easy to make salad can have all the ingredients, apart from avocado, prepped a day ahead making it so simple to throw everything together last minute as guests are arriving. The citrusy mustard salad dressing does double duty as a marinade & a dressing.
Servings: 6
Ingredients
CITRUS MUSTARD DRESSING
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 garlic cloves, crushed
- a good pinch of salt & freshly ground pepper
SHRIMP & AVOCADO SALAD
- 24 to 30 raw jumbo shrimp, peeled, leaving tails in tact (I used tiger shrimp) (prawns)
- 2 tablespoons olive oil
- a pinch of salt & freshly ground pepper
- 2 to 3 cups salad greens such as spinach, arugula & mixed leaf lettuce
- 2 oranges, segmented (or peeled the oranges & slice them into rounds)
- 2 ripe avocado peeled & sliced
- 1/3 cup diced red onion
- 1/3 cup toasted sliced almonds
Instructions
To make the dressing
- Shake all the ingredients together in a jar with a screw-top lid until well combined. Pour half of the dressing into a medium sized bowl. Place the remaining dressing into the fridge until ready for use.
To make the salad:
- Preheat grill (barbie) to medium-hot. Toss the shrimp, olive oil, salt & pepper together in a large bowl. Cook shrimp 3 to 4 minutes on one side. Turn & cook 2 to 3 minutes on the other side or until shrimp are just cooked. Do not overcook. Add the shrimp the salad dressing in the bowl. Stir to coat & refrigerate until ready to use.
- To assemble the salad: spread salad greens over a large platter. Top with shrimp, oranges, avocado & onion. Drizzle with remaining dressing. Sprinkle with almonds. Serves 6.