Citrus Salad with Shrimp and Avocado

Citrus Salad with Shrimp and Avocado

Looking for something light and refreshing? Prepare a citrus salad with shrimp. It’s perfect for a romantic dinner for two.


  • Avocado – 1 piece
  • Grapefruit – 1 piece
  • Orange – 1 piece
  • Lemon – 0.5 piece
  • Red wine vinegar – 2 tablespoons
  • Scallion – 1 piece
  • Fresh cilantro – 2 tablespoons
  • Shrimp – 300 g
  • Mixed salad greens – 75 g
  • Honey – 2 tablespoons
  • Olive oil – 100 ml
  • Cashews – 80 g
  • Arugula – 50 g
  • Salt – a pinch
  • Black pepper – a pinch


From the orange and grapefruit, cut out the pulp – first, remove the peel along with the white membranes (it’s best to use a bread knife for this task). With a small knife, cut out the pulp segments along the white membranes (do this over a bowl). After cutting out the last segment of pulp, squeeze the remaining part for juice into the bowl.

Vinaigrette: In a clean bowl, add 2 tablespoons of honey, 2 tablespoons of red wine vinegar. Add the juice of 1/2 lemon, mix. Then add 100 ml of olive oil, mix again. Season with freshly ground black pepper and salt. Gradually add the squeezed juice from the orange and grapefruit, mix. On a cold pan, throw in the cashews, toast, ensuring they do not burn.

Remove the heads and legs of the shrimp, then remove the shells (leaving only the tails). Cut the shrimp along the dorsal side and remove the intestines. Rinse the prepared shrimp under running water. Cut the avocado in half, twist to separate the halves, peel and cut into strips. Cut the scallion into strips.

How to Serve: Wash the arugula and arrange it on a plate, add mixed salad greens, arrange the orange and grapefruit pulp on top of the salad, add shrimp, scallions, avocado, and a few cilantro leaves. Chop the toasted cashews, sprinkle the salad with cashews. Drizzle the prepared vinaigrette over everything.

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