Citrus Shrimp and Avocado Salad
Servings:
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Ingredients
Instructions
Nutrition
| 500 g | Shrimp | |
| .5 | Onions | |
| 150 g | Spinach | |
| 1 | Avocado | |
| 1 | Shallots | |
| 75 ml | Lemon juice | |
| 2 cloves | Garlic | |
| 1 tsp | Fresh parsley | |
| 1 tbsp | Red chili flakes | |
| 100 ml | Orange juice | |
| 1 tbsp | Olive oil | |
| 125 g | Flaked almonds |
- To make the shrimp, whisk together the olive oil, orange juice, the lemon juice, garlic, onion, 2/3 of the parsley, and pinch of red pepper flakes in a medium bowl. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
- Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes. In a separate pan, lightly toast the almond flakes.
- Toss the shrimp with the salad greens in a large bowl. Lightly drizzle with olive oil, and the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
- Add the avocado, shallots and toasted almond flakes and then season with kosher salt and freshly ground black pepper and serve.
Fat:
23g
Saturates:
2g
Sugars:
2g
Protein:
31g
Carbs:
14g
Fiber:
7g
31.2%
Calories
14.1%
Carbs
36.5%
Protein
57.5%
Fat
28%
Fiber