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Avocado-Shrimp Salad with a Gingered Citrus Vinaigrette



Ingredients 1

½ cup orange juice, fresh
1 tbsp. lime zest
2 oz. lime juice, fresh
4 oz. tangerine juice, fresh
1 tbsp. ginger, fresh, grated
2 tsp. shallots, minced
1/2 cup salad oil
salt, to taste
pepper, freshly ground, to taste
sugar, as needed
1/2 cup cilantro, chopped
3 avocados, ripe but firm
4 cups spinach leaves, destemmed, washed, dried and cut into thin strips
1 lb. bay shrimp, optional, or try poached flaked salmon or poached bay scallops
2 tbsp. chives, chopped
1/2 cup red bell pepper, very finely diced
cilantro, extra sprigs, for garnish


  1. STEP 1:
    Whisk together first 7 ingredients. Taste the vinaigrette and use salt, pepper and sugar for balance. The vinaigrette should be “zingy” but not overly acidic or sweet. Cut avocados in half so they have left and right halves; remove pits and skin. Slice small slices off the bottom of each avocado half so that each will lie flat on a plate and not roll around.
  2. STEP 2:
    Place each avocado half onto a salad plate. Divide the spinach among the 6 plates- arrange the shreds in a circle around each avocado half. Toss together the shrimp, chives, cilantro and the bell pepper in a medium mixing bowl; then toss with about 2/3 cup of the vinaigrette. Divide and place the shrimp mixture evenly among the 6 avocado halves, making a mound in the center of each one. Use a little of the extra vinaigrette to drizzle over the spinach on each plate. Garnish each avocado with a sprig or two of cilantro and serve at room temperature. Makes 6 salads.*
CHEF’S NOTE: This is a perishable salad; it is best served the day it is made. The vinaigrette will keep a couple days- then it loses some of its freshness.


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