Shrimp & Avocado Salad
- 20m Prep Time
- 5m Cook Time
- 25m Ready In
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.
Ingredients
- 680 g shrimp (21-25 per pound) peeled and deveined
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 73.9 ml extra virgin olive oil divided
- 29.6 ml champagne vinegar
- 4.93 ml Dijon mustard
- 1.42 L 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
- 78.9 ml shelled dry-roasted and salted pistachios or roasted almonds roughly chopped
- 59.1 ml Quick Pickled Red Onions optional
- 1 Quick Pickled Red Onions (opens in new tab)
Nutrition (per serving, estimated)
Estimated based off 5 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 37.9 mg
- Iron: 0.54 mg
- Magnesium: 13.4 mg
- Phosphorus: 22.9 mg
- Potassium: 159 mg
- Zinc: 0.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 29.6 ml champagne vinegar
- 4.93 ml Dijon mustard
- 1.42 L baby arugula
- 1 Quick Pickled Red Onions
Prepare
- 680 g shrimp (21-25 per pound), peeled and deveined
- 73.9 ml 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
- 78.9 ml shelled dry-roasted and salted pistachios or roasted almonds, roughly chopped
- 59.1 ml Quick Pickled Red Onions, optional
Let's Cook
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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!