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  • Shrimp, avocado and orange salad

    Sunday, March 20, 2011

    shrimp, orange and avocado salad
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    I love Spanish food.  It’s so fresh, with plentiful use of fish and produce (so, super good for you) and beautiful to look at.  One of my favorite Spanish dishes is an orange, avocado, almond and red onion salad.  I serve it a lot in the summer and it’s the perfect dish if you’re entertaining since it is so beautiful and vibrant (not to mention delightfully refreshing and satisfying on a hot summer day).

    This dish was the inspiration for my shrimp, avocado and orange salad.  The original recipe calls for just a few simple ingredients (avocado, oranges, red onions, black olives, toasted slivered almonds and a simple lemon vinaigrette).  In my quest to make it main-dish worthy I started with all of the ingredients (except the almonds, which were replaced with toasted pine nuts) and added shrimp, tomatoes, arugula and a few spices and herbs.  It’s perfect for a light main dish for dinner, just add some fresh grilled veggies as a side.



    © 2011 Nancy Granada Kindred Kitchen

    Shrimp, avocado and orange salad

    servings: 2 | time: about 30 minutes

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    For the Shrimp:
    2 TBSP. olive oil
    2 cloves garlic
    16 raw medium shrimps, deveined, shell and tails removed
    1/4 Tsp. fresh ground black pepper
    1/2 Tsp. sea salt
    1 Tsp. grated lemon peel
    3 TBSP. chopped fresh parsley


    For the Salad:
    1 ripe avocado, diced
    1 naval orange (seedless), peeled and all white pith removed (the best way to peel an orange for prep in a recipe is to use a sharp knife (this helps to remove the pith).  Cut into segments and cut each segment in half (try to match the size of the avocado pieces)
    1/4 cup chopped red onion
    1/3 cup grape tomatoes (preferably organic), sliced in half
    1/4 cup nicoise or pitted black olives
    1/8 cup pine nuts, toasted (place pine nuts in a heavy bottomed skillet and cook over medium heat, moving pan frequently until fragrant and light brown, about 2-3 minutes)
    2/3 cup baby arugula, preferably organic


    For the vinaigrette:
    Juice of 1/2 lemon
    2 TBSP. sherry or white wine vinegar
    1/8 tsp. cumin
    Pinch of smoked paprika
    Pinch of salt
    Fresh ground black pepper to taste
    2-4 TBSP. good quality extra virgin olive oi


    Make the Shrimp:
    1.  Heat a heavy bottom skillet over medium heat
    2. Add olive oil and allow to heat for a few seconds
    3. Add the garlic and cook for 2 minutes
    4. Add the shrimp, pepper and salt and saute for 3-4 minutes or until pink and no longer opaque
    5. Remove from heat and add grated lemon peel and parsley.  Toss to combine and place in a bowl to cool


    Make the Salad:
    Toss all of the salad ingredients lightly in a large bowl. Set aside


    Make the Vinaigrette:
    1. Place all ingredients except olive oil in a bowl large enough to whisk mixture
    2. Slowly whisk in olive oil until the vinaigrette comes together


    Assemble the salad:
    1. Place the cooled shrimp on top of the salad mixture. Toss to combine
    2. Add 1/2 the vinaigrette and toss (be gentle to avoid making the avocado mushy)
    3. Taste salad, adding more vinaigrette as needed



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