Half-and-Half Citrus Shrimp Salad with Avocado
Bright and fresh salad combining half segmented orange and half grapefruit with tender shrimp and creamy avocado for balanced flavors. This Mediterranean-inspired salad recipe, ready in about 21 minutes, pairs large shrimp, peeled and deveined, olive oil, orange, peeled and segmented into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 290 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 pieces (about 6 oz) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 medium orange, peeled and segmented
- 1 medium grapefruit, peeled and segmented
- 1 medium ripe avocado, diced
- 4 cups mixed salad greens
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp olive oil in a skillet over medium-high heat until hot. Add 12 large peeled and deveined shrimp and sauté for 2-3 minutes per side until pink and opaque.
- Step 2: In a large salad bowl, combine 4 cups mixed salad greens, 1 medium peeled and segmented orange, 1 medium peeled and segmented grapefruit, and 1 medium diced ripe avocado.
- Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until dressing is emulsified.
- Step 4: Add the cooked shrimp to the salad bowl, pour the dressing over the top, and gently toss everything together until coated and evenly mixed.
- Step 5: Serve immediately for a refreshing balance of sweet, tangy, and creamy flavors.









