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Recipe

Shrimp and Spinach Salad with Orange, Avocado, and Pistachios

Scott Phillips

Servings: 4

This main-course salad comes together in mere minutes with cooked shrimp and ready-to-eat baby spinach on hand. The pistachios add a welcome toasty crunch that will have you seeking them out as you eat the salad.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1-1/2 Tbs. sherry vinegar
  • 1/2 cup finely chopped red onion
  • 2 oranges
  • Kosher salt and freshly ground black pepper
  • 1 large firm-ripe Hass avocado, pitted, peeled and cut into 3/4-inch pieces
  • 5 oz. baby spinach (5 lightly packed cups)
  • 1 lb. medium (41 to 50 per lb.) peeled and deveined cooked shrimp
  • 1/4 cup roasted, salted shelled pistachios

Nutritional Information

      Calories (kcal) : 390
      Fat Calories (kcal): 230
      Fat (g): 26
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 17
      Cholesterol (mg): 170
      Sodium (mg): 540
      Carbohydrates (g): 13
      Fiber (g): 6
      Protein (g): 27

Preparation

  • In a small bowl, slowly whisk the oil into the vinegar. Whisk in the onion and 1 Tbs. finely grated zest from the oranges, and season to taste with salt and pepper.
  • Cut the peel and white pith from the oranges and cut them in half lengthwise. Cut lengthwise again into 1/3-inch-thick slices. Holding the slices together, cut crosswise into thirds and put them in a large bowl. Add the avocado, spinach, and shrimp to the bowl.
  • Whisk the vinaigrette and gently toss with the salad. Season to taste with salt and pepper. Sprinkle with the pistachios and serve.

Reviews

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Reviews

  • user-4642151 | 03/10/2015

    I am making this for dinner this evening, but I question the 1/2 cup finely chopped red onion in the vinaigrette? With only a 1/4 cup olive oil and 1.5 TBSP sherry vinegar, and no other liquids noted, it will be more like a salsa than vinaigrette in consistency?? Should this be altered slightly, or is is meant to be very thick vinaigrette?

  • marisa_h | 04/05/2013

    Fresh, light, tasty, easy and quick--a very useful recipe!

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