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

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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them

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
 

Recipe Tags

  • avocado salad
  • chef recipes
  • dairy free
  • orange
  • pistachios
  • salad
  • seafood
  • shrimp

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