Avocado Salad with Shrimp, Citrus and a Sweet Balsamic Vinaigrette
Light and flavorful, this salad will help keep your “New Year, New You” resolution intact.
The peel of mandariquats is all edible, so all you simply need to do here is slice them and you’ll be set. Adapted from Uncommon Fruits and Vegetables.
Avocado Salad with Shrimp, Citrus and a Sweet Balsamic Vinaigrette
Light and flavorful, this salad will help keep your “New Year, New You” resolution intact. The peel of mandariquats is all edible, so all you simply need to do here is slice them and you’ll be set. Adapted from Uncommon Fruits and Vegetables. Serves 4.
Ingredients
Ingredients:
- 1 ½ Tbsp golden raisins look for them in our dried fruit & nuts section
- 1 Tbsp Sigona’s grapefruit white balsamic Mix it up! Try Sigona’s Satsuma vanilla cream balsamic or Sigona’s tangerine balsamic.
- 3 Tbsp Sigona’s Fresh Press extra virgin olive oil
- 1 Tbsp water
- A pinch of salt or to taste
- 4 to 5 kumquats or mandarinquats the peels of both are edible
- 1 head of Butter or Boston lettuce rinsed and dried
- 1 large avocado
- 16 or 20 tail-on cooked and cleaned shrimp (remove tails if desired)
- Black pepper to taste
Instructions
- In a small (non-aluminum) saucepan, mix together the raisins, vinegar, oil, water and salt. Simmer for one minute. Cover and let stand until serving time.
- Thinly slice the kumquats or mandarinquats on the bias; remove any seeds. Set aside.
- Half the avocado and remove the seed. Use a large spoon to remove the fruit from the peel then slice the halves, on a slant, into about 8 slices each.
- Arrange the lettuce on 4 salads plates. Add on a layer of kumquats or mandarinquats, then gently lay about 4 slices of the avocado atop the citrus on each plate. Top each dish with 4 or 5 shrimp.
- Heat the dressing, stirring. Drizzle over the salads. Season with a bit of black pepper. Serve at once.
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