Shrimp & Avocado Salad

Name: Shrimp & Avocado Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lbs shrimp (21-25 per pound) peeled and deveined; Diamond Crystal kosher salt; Freshly ground black pepper; 5 tbsp extra virgin olive oil divided; 2 tbsp champagne vinegar; 1 tsp Dijon mustard; 6 cup baby arugula; 1 medium fennel bulb thinly sliced; 1 medium naval orange peeled and cut into segments; 1 medium Hass avocado peeled, seeded, and cubed; 1/3 cup shelled dry-roasted and salted pistachios or roasted almonds roughly chopped; 1/4 cup Quick Pickled Red Onions optional; 1 Quick Pickled Red Onions

A refreshing salad with seared shrimp, creamy avocado, citrus segments, and crunchy pistachios over a bed of arugula and fennel, dressed with a champagne vinaigrette.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

Diamond Crystal kosher salt
Freshly ground black pepper
2 tbsp champagne vinegar
1 tsp Dijon mustard
6 cup baby arugula
1 Quick Pickled Red Onions

Prepare

1 1/2 lbs shrimp (21-25 per pound), peeled and deveined
5 tbsp extra virgin olive oil, divided
1 medium fennel bulb, thinly sliced
1 medium naval orange, peeled and cut into segments
1 medium Hass avocado, peeled, seeded, and cubed
1/3 cup shelled dry-roasted and salted pistachios or roasted almonds, roughly chopped
1/4 cup Quick Pickled Red Onions, optional

Let's Cook

Step 1.

Pat the shrimp dry with paper towels, then toss them in a large bowl with ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon black pepper. Heat a large heavy-bottomed skillet over medium-high heat. When the pan is hot, add 1 tablespoon of extra virgin olive oil. Place the shrimp in a single layer in the pan. Cook the shrimp for about 1 minute or until pink on the bottom. Then, flip each one to cook for another minute or until cooked through. Don’t overcook the shrimp or they’ll turn rubbery! Transfer the cooked shrimp to a clean bowl. In a measuring cup or small bowl, whisk together the champagne vinegar, Dijon mustard, ½ teaspoon of Diamond Crystal kosher salt, and ¼ teaspoon of freshly cracked black pepper. Slowly whisk in ¼ cup of extra virgin olive oil until a uniform suspension forms. Taste and adjust seasoning with more vinegar, olive oil, salt, and/or pepper if needed. Spoon 2 tablespoons of the dressing over the cooked shrimp and toss well. Set aside to let the flavors meld and for the shrimp to cool down a little. In a separate large bowl, add the arugula and shaved fennel. Season with salt and pepper. Add salad dressing to taste and toss well to combine. Divide half the salad greens onto four individual plates. Then, distribute half of the shrimp, orange segments, avocado, and pistachios to each plate. Divvy up the remaining salad greens and the rest of the toppings. Garnish with Quick-Pickled Red Onions if desired. Season to taste with salt, pepper, or extra salad dressing. Serve immediately!