Shrimp Spring Salad with Avocado and Citrus Vinaigrette
A refreshing salad featuring succulent shrimp, creamy avocado, and a zesty citrus vinaigrette, perfect for a light meal or appetizer.
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Ingredients
Yields 4 servings
- (1 pound) shrimp, peeled and deveined
- (1 tablespoon) olive oil
- (1 teaspoon) garlic powder
- (1 teaspoon) paprika
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (4 cups) mixed salad greens
- (1) avocado, diced
- (1 cup) cherry tomatoes, halved
- (1/2) cucumber, sliced
- (1/2) red onion, thinly sliced
- (1/4 cups) fresh cilantro, chopped
- (1/4 cups) orange juice
- (2 tablespoons) lime juice
- (1 tablespoon) honey
- (1/4 cups) olive oil
- Salt and pepper to taste
Instructions
- 1
In a bowl, combine 1 pound shrimp, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat the shrimp evenly. Add 2/4 teaspoon salt.
- 2
Heat a skillet over medium heat and add the shrimp. Cook for 3-4 minutes until the shrimp turn pink and opaque, stirring occasionally. Remove from heat and set aside to cool slightly.
- 3
In a large salad bowl, combine 4 cups mixed salad greens, 1 avocado (diced), 1 cup cherry tomatoes (halved), 1/2 cucumber (sliced), 1/4 red onion (thinly sliced), and 1/4 cup fresh cilantro (chopped).
- 4
In a small bowl, whisk together 1/4 cup orange juice, 2 tablespoons lime juice, 1 tablespoon honey, and 1/4 cup olive oil. Season with salt and pepper to taste.
- 5
Add the cooked shrimp to the salad bowl and drizzle with the citrus vinaigrette. Toss gently to combine all ingredients.
- 6
Serve immediately, garnished with additional cilantro if desired.
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