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Orange Avocado Shrimp Salad

Orange Avocado Mint Shrimp Salad on a plate.
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This light and luscious Orange Avocado Shrimp Salad is a quick and easy combination of citrus and seafood flavors that is perfect for a light lunch or supper.

Ingredients

Scale
  • Sea salt and freshly ground black pepper
  • 2 dried bay leaves
  • 1 pound fresh shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • Juice and zest from one orange
  • 2 tablespoons chopped fresh mint, plus extra for garnish
  • ½ teaspoon Dijon mustard
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado

Instructions

  1. Bring a pot of water to a boil and add a pinch each of salt and pepper and the bay leaves.
  2. Add the shrimp, turn the heat down to a simmer and cook until they are just done, about 2 minutes.  Drain them in a strainer, running cold water over them until they are no longer hot.
  3. Now the dressing! Mix up the olive oil, orange zest and juice, mint and mustard in a medium bowl.  Add the cooked shrimp and the tomatoes, toss to coat and pop it in the fridge for an hour or two.
  4. Right before you are ready to serve it up, peel and pit the avocado and cut it into slices. 
  5. Divide the salad between plates, garnish with avocado slices and a few mint leaves and serve it up!

Notes

  • Shrimp: You can use any size, but we like large shrimp best for this recipe.

  • Oranges: Look for either juicing oranges or navel oranges.

  • Mint: You can find this herb in the produce section of your supermarket. If you buy the kind that comes in a little pot of soil, plant whatever you don’t use – it will come back every year!

  • Tomatoes: We love cherry tomatoes for this recipe, but you can also chop up a big tomato (especially if you are making this during tomato season!

Find it online: https://www.framedcooks.com/orange-avocado-shrimp-salad/