Shrimp & citrus salad with avocado and cilantro

Posted: Updated:

Yield:  4 Servings

2 cups baby lettuce or bibb lettuce
2 cups arugula or watercress
½ small sweet red onion, sliced very thin
1 recipe citrus vinaigrette (recipe follows)
To taste kosher salt
3-4 ea. assorted grapefruit, tangerines and / or blood oranges, sectioned
1 lb. (16 ea.) shrimp (about 1oz each or U-15), peeled and cooked with a little garlic
1 ea. avocado, peeled, pitted and cut in ¾” chunks
3 Tbsp. cashews, toasted and roughly chopped
To taste freshly ground black pepper
¼ cup cilantro leaves

1. Place the lettuce, arugula and onion in a large mixing bowl. Add just enough vinaigrette to coat each leaf, sprinkle with a few grains of salt and toss gently. Divide between four plates.

2. Arrange the citrus sections around the greens, alternating shapes and colors.

3. Add the shrimp to the mixing bowl and toss with just enough of the vinaigrette to coat; place on top of the lettuce. Arrange the avocado on top of the shrimp and drizzle with a little more vinaigrette. Sprinkle the salad with the nuts, black pepper and cilantro leaves.

Citrus Vinaigrette
Yield: Approximately 1/3 cup

2 Tbsp. orange juice
2 Tbsp. grapefruit juice
2-3 Tbsp. extra virgin olive oil
To taste Kosher salt and freshly ground black pepper

Combine orange, lime and lemon juice in a mixing bowl. Whisk in the oil and season with salt and pepper.  Taste and adjust seasoning and acidity.