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Baby Greens with California Avocado, Winter Citrus, Oregon Bay Shrimp and Pistachio Vinaigrette

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Baby Greens with California Avocado, Winter Citrus, Oregon Bay Shrimp and Pistachio Vinaigrette

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Ingredients

Serving Size: 12

18 cups mixed baby greens
9 each oranges, peel and white pith removed, segmented
2 1/4 lbs. Oregon bay shrimp
1 1/2 cups pistachios, toasted, chopped
3 each large Fresh California Avocados*
As needed Vinaigrette
10 1/2 Tbsp. olive oil
6 Tbsp. white balsamic vinegar
1 1/2 Tbsp. honey
3 Tbsp. grated orange peel
9 Tbsp. orange juice
As needed As needed, salt
As needed As needed, pepper

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

Vinaigrette

  1. Whisk together all Vinaigrette ingredients.
  2. Season to taste with salt and pepper. (Can be prepared 1 day ahead) Cover and refrigerate.
  3. Bring to room temperature before serving.

Salad

  1. Toss together all ingredients and portion.
  2. Optional: garnish each salad with a fan of Fresh California Avocado
Serving Suggestions:
Optional Garnish: 3 each additional large Fresh California Avocados*, quartered, sliced to fan
 

About the author

Chef Mayet Cristobal, The Restaurant at the Getty (Bon Appetit Management), Los Angeles CA

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