Since we’re all at home and cooking up a storm, here is a showy, healthy spring-inspired recipe for my Avocado Shrimp Citrus Salad paired with my favourite rosé to brighten up your week!
So many of you have found joy in the kitchen right now … and I’m with you! Food is love, and immersing yourself in cooking, baking and creating delicious food for yourself and your loved ones is one of life’s greatest pleasures, especially right now.
Without a doubt, we eat first with our eyes. This this light and healthy Avocado Shrimp Citrus Salad is so gorgeous with layers of bright citrus, slices of avocado, pan seared garlic shrimp and a bright vinaigrette to finish it off. You can make it with any type of lettuce that you like; I recommended either butter lettuce or green lettuce below. Of course, you can leave out the shrimp if you want to make it plant-based.
If you don’t have shrimp on hand you can easily use pan seared salmon, another fish or scallops. Or try adding a sprinkle of feta and some pistachios or almonds…. the options are endless!
Wine + Salad Pairing
This salad pairs so beautifully with the 2019 Sandhill Rosé that they just released. I’m in love with the pretty colour of this French Provence-style rosé! This wine (81% Gamay Noir, 13% Merlot and 6% Sangiovese) is so light and elegant with pretty aromas of wild strawberry, crab apple, white peach and melon. It starts off refreshing and juicy and finishes off dry with notes of pink grapefruit that makes it perfect for this salad. This rosé also pairs well with seafood, light pastas, salads, or fish tacos.
The Sandhill Rosé happens to be one of the top selling BC VQA Rosés and sold out quickly last year (for a very good reason – speaking from personal experience!). You can order any of the Sandhill wines to be delivered straight to your door if you live in BC – just click here.
For this salad, you can use any type of sweet citrus that you may have on hand – I love how long they keep for in the fridge. Happy cooking my friends, here is the recipe!
Avocado Shrimp Citrus Salad
Avocado Shrimp Citrus Salad
This Avocado Shrimp Citrus Salad is not only gorgeous, it's delicious, healthy and perfect for spring!
Ingredients
Vinaigrette:
- 2 cloves crushed garlic
- Juice of 1 lemon
- 2 teaspoons Dijon mustard
- 1 tablespoon liquid honey
- 2 tablespoons red wine vinegar
- 2/3 cup oil (canola, olive or avocado oil)
- Salt and pepper to taste
Salad:
- 6 cups green or butter lettuce (lightly packed, 1 head)
- ¼ cup thinly sliced red onion
- 1 avocado (sliced)
- 1 sliced orange (peeled*)
- 1 sliced grapefruit (peeled*)
- 1 tablespoon oil
- 1 tablespoon butter or dairy free butter
- 1 clove smashed garlic
- 1 lb raw shrimp (deveined and shells removed)
- Salt and pepper to taste
Instructions
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Prepare the vinaigrette by whisking (or shaking in a sealed container) all of the vinaigrette ingredients together to combine. Season with salt and pepper to taste and set aside.
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Prepare the salad by arranging the lettuce, avocado, red onion, orange, and grapefruit on a serving platter.
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In a medium saucepan over medium heat, add the oil, butter and clove of smashed garlic to the pan, then add the shrimp. Season with salt and pepper and cook on each side until the shrimp are opaque and cooked throughout (they will turn pink). Add 2 tablespoons of vinaigrette to the pan, swirl the pan and remove from the heat. Discard the smashed clove of garlic.
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Top the salad with the cooked shrimp and drizzle with vinaigrette to taste before serving.
Thank you Sandhill Wines for sponsoring this post. All opinions are my own.
Photography by Mackenzie Dempsey
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