Grilled Shrimp, Avocado and Citrus Spring Salad

If you’re looking for a go-to salad that hits all the marks, this one is fresh, balanced, and filling enough to be a full meal.

For the Salad
4 cups arugula or mixed greens
½ lb shrimp, peeled and deveined
1 avocado, sliced
½ cup cherry tomatoes, halved
¼ cup shaved parmesan
¼ cup toasted almonds

For the dressing
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
Salt and pepper to taste

Season shrimp with olive oil, salt, and pepper. Grill or sauté over medium heat for 2 to 3 minutes per side until pink and cooked through.

In a large bowl, add greens, tomatoes, avocado, parmesan, and almonds.

Whisk together olive oil, lemon juice, honey, salt, and pepper.

Top the salad with warm shrimp, drizzle with dressing, and toss gently to combine.

Chef Tip

Serve the shrimp warm over the salad for contrast in temperature. It adds an extra layer of texture and makes the dish feel more like a complete meal.