Author Notes
This recipe was inspired by a trip to Spain (where I basically ate my face off :)). I serve it when I have girlfriends over for lunch. It's light, delicious, healthy and absolutely beautiful to look at. I have also omitted the shrimp and served this as a side to grilled chicken. —Nancy Granada
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Ingredients
- Make the Salad
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1
Ripe avocado, chopped
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1
Naval (seedless) orange, sectioned and chopped
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1/4 cup
Red onion, minced
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1/2 cup
Grape tomatoes, sliced in half
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1/3 cup
Nicoise olives, pitted and chopped
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2/3 cup
Baby arugula
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Juice of 1/2 a lemon
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2 tablespoons
Sherry vinegar
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1/4 teaspoon
Ground cumin
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1/4 teaspoon
Smoked paprika
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1/2 teaspoon
Salt
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2 - 4 tablespoons
Extra virgin olive oil
- Prepare the shrimp
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8-12
Medium shrimp, peeled and deveined (quantity depends on appetite)
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2 tablespoons
Extra virgin olive oil
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2
Cloves garlic, minced
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1 tablespoon
Grated lemon peel
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1/4 cup
Parsley, chopped
Directions
- Make the Salad
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Place the avocado, orange, onion, grape tomatoes, olives, pinenuts and arugula in a large bowl. Add the lemon juice and toss very gently to combine. Set aside and make the vinaigrette
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In a small bowl combine the sherry vinegar, cumin, paprika and salt. Gradually whisk in the olive oil. Set aside.
- Prepare the shrimp
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Heat the olive oil in a heavy bottomed skillet over medium heat
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Add the galric and saute for 1 minute
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Add the shrimp and sea salt and saute until no longer pink (about 3-4 minutes)
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Add the lemon zest and toss. Remove from heat
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Remove from pan and allow the shrimp to cool for 5 minutes
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Once the shrimp has cooled, add to the avocado and orange salad along with the vinaigrette and the parsley. Toss gently to combine. Serve with warm bread and white wine
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