Chipotle Shrimp & Avocado Salad
Rated 5 stars by 1 users
1 orange, zested and juiced
2 tablespoons lemon juice
1/4 cup Natural Grapeseed Oil
1/4 cup diced shallot
1 pound raw shrimp, peeled and deveined
1 tablespoon Chipotle Ranch Blend
4 cup baby spinach
4 cup arugula
1 cucumber, sliced
1 avocado, sliced
To make dressing, whisk together orange zest, orange juice, lemon juice, Dijon mustard, 1/4 cup Natural Grapeseed Oil, and shallot. Season with salt and pepper to taste. Set aside.
Pat shrimp dry. Season with Chipotle Ranch Blend.
Heat remaining 1 tablespoon Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add shrimp and saute for about 2 minutes on each side or until cooked through. Remove from heat.
Divide spinach, arugula, cucumber, avocado, and cooked shrimp between 4 plates. Drizzle with dressing from step 1.
Calories 410, Fat 27 grams, Saturated Fat 2.5 grams, Carbs 16 grams, Fiber 7 grams, Sugar 6 grams, Protein 27 grams, Cholesterol 170 milligrams, Sodium 470 milligrams
Comments will be approved before showing up.
Be the first to know about upcoming sales and promos. Get a 10% discount coupon when you subscribe!
Get a sneak peek on upcoming promos and new customers will receive a coupon for 10% off their first order!