Recipe: Shrimp, Avocado, and Orange Salad
Citrus adds some zing to this filling lunch or dinner salad. Avocado adds richness and plenty of essential nutrients, including healthy fats and fiber. Plus, this creamy food is low in fructose, so it’s gentle on the gut.
This recipe is low FODMAP, dairy-free, and gluten-free.
Makes 4 servings
What you’ll need
Salad
- 48 medium shrimp, uncooked
- ¼ tsp salt
- Pepper (to taste)
- 4 tsp butter or extra virgin olive oil
- 4 tsp lemon juice
- 2 medium oranges, thinly sliced
- 8 cups butter lettuce, washed and roughly chopped
- ¾ cup diced avocado
- 20 almonds or 40 macadamias, roughly chopped
Dressing
- 4 tsp lemon juice
- 2 tsp Dijon mustard
- 2 tsp maple syrup
- 4 tsp extra virgin olive oil
Directions
1. In a medium mixing bowl, toss the shrimp in salt and pepper.
2. Heat the butter or olive oil in a medium skillet over medium heat and add the shrimp to the pan.
3. Add the lemon juice to the pan and sauté until the shrimp are pink and opaque. Allow the shrimp to cool.
4. Assemble the lettuce, avocado, oranges, and almonds or macadamias in a salad bowl.
5. Whisk together the lemon juice, Dijon, maple syrup, and olive oil to make the dressing.
6. Add the cooled shrimp to the salad bowl.
7. Pour the salad dressing over the salad and gently toss to combine.
Recipe developed by:
Edwina Clark, MS, RD, CSSD, Registered Dietitian and Recipe Developer
Reviewed by:
Paige Myers, MS, RD, LD, Registered Dietitian at Oshi Health
Based on 1 Review(s)
