Zesty Citrus Shrimp and Avocado Salad with Honey Lime Dressing
This refreshing spring salad combines succulent pan-seared shrimp with creamy avocado, crisp greens, and a bright honey lime dressing. Perfect for a light yet satisfying lunch that's ready in under 30 minutes.
Ingredients
- 450g large raw shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 150g mixed salad greens
- 1 large orange, segmented
- 1 pink grapefruit, segmented
- 1 small red onion, thinly sliced
- 200g cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh coriander, chopped
Instructions
Pat shrimp dry with paper towels and season with smoked paprika, garlic powder, salt, and pepper in a bowl.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque, ensuring internal temperature reaches 63°C (145°F) with a meat thermometer. Set aside to cool slightly.
Whisk together lime juice, honey, extra virgin olive oil, and Dijon mustard in a small bowl until emulsified. Season with salt and pepper.
Arrange mixed greens on a large serving platter or divide between 4 individual plates.
Top greens with orange and grapefruit segments, sliced avocado, cherry tomatoes, and red onion slices.
Arrange the cooked shrimp over the salad.
Drizzle the honey lime dressing generously over the entire salad.
Garnish with fresh chopped coriander and serve immediately.
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