Shrimp and Spinach Salad with Orange, Avocado, and Pistachios

Shrimp and Spinach Salad with Orange, Avocado, and Pistachios

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
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