California Avocado Shrimp and Citrus Salad

California Avocado Shrimp and Citrus Salad Recipe - A Taste of the Golden State

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

This California Avocado Shrimp and Citrus Salad is a refreshing and flavorful dish that is perfect for a light and healthy meal. The combination of juicy shrimp, tangy grapefruit and oranges, creamy avocado, and crisp lettuce is sure to delight your taste buds.

History

This recipe is inspired by the fresh and vibrant flavors of California cuisine. The use of citrus fruits and avocados is a nod to the abundance of these ingredients in California, where they are grown year-round.

Ingredients

Shrimp and Citrus Salad

3 lb (1.36 kg) of cooked, shelled and deveined shrimp
5 peeled and sectioned grapefruits
8 peeled and sectioned navel oranges
2 or 3 thinly sliced small red onions
3 heads of leaf lettuce
6 seeded, peeled and sliced into 8 pieces california avocados
celery seed dressing (recipe follows)
celery seed Dressing
Yield: 3 cups
0.25 cup of sugar
2 tsp of dry mustard
2 tsp of salt
2 tbsp of minced onion
0.75 cup of white vinegar
2 cups of oil
2 tbsp of celery seed

How to prepare

In a large bowl, combine shrimp, grapefruit, oranges, and red onion. Set aside.
Arrange lettuce on individual serving plates.
Spoon the shrimp salad mixture onto the lettuce.
Just before serving, slice avocados and arrange them on the salad plate.
Generously drizzle dressing on each salad before serving.
Dressing Preparation:
Add the first four ingredients to a blender or small mixing bowl.
Slowly add a portion of vinegar and blend or mix at medium speed.
Add the remaining vinegar and oil, beating until creamy.
Add celery seed.

Variations

Add some diced mango or pineapple for a tropical twist.
Substitute the shrimp with grilled chicken or tofu for a different protein option.
Add some toasted nuts or seeds for extra crunch.

Cooking Tips & Tricks

Be sure to use cooked, shelled, and deveined shrimp for this recipe to save time and effort.

- When sectioning the grapefruits and oranges, be sure to remove all the pith to avoid any bitterness in the salad.

- To prevent the avocados from browning, toss them in a little lemon or lime juice before adding them to the salad.

Serving Suggestions

This salad can be served as a main dish for a light lunch or dinner. It pairs well with a crusty bread or a side of quinoa for a more filling meal.

Cooking Techniques

Be sure to cook the shrimp until they are just opaque and cooked through to avoid overcooking.

- When making the dressing, slowly drizzle in the oil while blending to emulsify the dressing and create a creamy texture.

Ingredient Substitutions

You can use any type of lettuce for this salad, such as romaine or butter lettuce.

- If you don't have celery seed, you can substitute with celery salt or omit it altogether.

Make Ahead Tips

You can prepare the shrimp salad mixture and dressing ahead of time and assemble the salad just before serving to save time.

Presentation Ideas

Arrange the avocado slices in a fan shape on top of the salad for a beautiful presentation. Garnish with some fresh herbs or edible flowers for an extra touch.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio. For a non-alcoholic option, try serving it with a sparkling water with a splash of citrus juice.

Storage and Reheating Instructions

This salad is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to store the avocado separately and add it just before serving to prevent browning.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 400 calories.

Carbohydrates

Each serving of this California Avocado Shrimp and Citrus Salad contains approximately 25 grams of carbohydrates.

Fats

Each serving of this salad contains approximately 30 grams of healthy fats, primarily from the avocado and the dressing.

Proteins

Each serving of this salad contains approximately 20 grams of protein, thanks to the shrimp.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C from the citrus fruits, vitamin E from the avocado, and various minerals from the shrimp.

Alergens

This recipe contains shellfish (shrimp) and may not be suitable for those with shellfish allergies.

Summary

This California Avocado Shrimp and Citrus Salad is a nutritious and balanced meal that is rich in protein, healthy fats, and vitamins. It is a great option for a light and refreshing lunch or dinner.

Summary

This California Avocado Shrimp and Citrus Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its vibrant flavors and healthy ingredients, it is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for California Avocado Shrimp and Citrus Salad. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a token of her appreciation, she invited me into her kitchen and offered to make me lunch.

As she bustled around her cozy kitchen, pulling out ingredients and chopping vegetables, I couldn't help but be intrigued by the vibrant colors and fresh smells wafting through the air. Mrs. Jenkins had always been a wonderful cook, and I had learned many recipes from her over the years.

But this particular dish seemed special. She explained that it was a recipe she had picked up during a trip to California, where she had enjoyed a similar salad at a quaint beachside cafe. The combination of creamy avocado, succulent shrimp, and tangy citrus flavors had stuck with her, and she had been experimenting with recreating it ever since.

As she guided me through the steps of preparing the salad, I watched in awe as she effortlessly combined ingredients, adjusting seasonings and textures until the flavors melded perfectly. I took mental notes, eager to try making the salad myself.

After we sat down to enjoy our meal, Mrs. Jenkins shared more stories about her travels and the various recipes she had collected along the way. Her passion for cooking and sharing her culinary experiences was infectious, and I found myself inspired to seek out new flavors and techniques in my own kitchen.

Over the years, I have made the California Avocado Shrimp and Citrus Salad countless times, each time adding my own twist or variation to suit my taste. I have shared the recipe with friends and family, passing on the sense of wonder and delight that I first experienced when I learned how to make it.

It has become a staple in my repertoire, a dish that never fails to impress and delight. And every time I take a bite of the creamy avocado, juicy shrimp, and zesty citrus, I am transported back to that sunny afternoon in Mrs. Jenkins' kitchen, where my culinary journey began.

I am grateful for the lessons she taught me, the recipes she shared, and the memories we created together. And as I continue to explore the world of cooking and discover new flavors and techniques, I carry her spirit with me, always striving to create dishes that inspire wonder and joy in those who taste them.