Shrimp and Avocado Citrus Salad

Shrimp and Avocado Citrus Salad is a refreshing and light dish perfect for warm weather meals. Juicy, tender shrimp are paired with creamy avocado and bright, zesty citrus segments, creating a perfect balance of flavors and textures. Quick to prepare and full of vibrant colors, flavorful salad that feels both indulgent and nourishing.

Hi guys!

Today is an extra special post for too many reasons to count! First – I’m guest posting today for one of my absolute favorite blogs ever – The Realistic Nutritionist! If you haven’t checked out her site yet you are seriously missing out. She is personally responsible for about 99.9% of my food cravings. So thanks Claire…. 🙂 To check out my post and say hi to one of my all time favorite foodies click here for the link!

AND I have the fabulous Ashley visiting today with a post on slimming down and shaping up for Spring Break! Take it away Ash!

Happy National Nutrition Month everyone!  March is a big month in the world of registered dietitians.  It is an entire month dedicated to spreading awareness about the importance of proper nutrition and adequate physical acitivty, and the role the registered dietitian plays in helping people to achieve their goals.  This year’s theme is “Eat Right, Your way, Every Day,” which promotes a personalized approach to healthy eating.  We as dietitians acknowledge that many factors contribute to a person’s food choices including their food preferences, lifestyle, cultural and ethnic traditions and health concerns.  The key is providing people with the basic tools and information they needs and helping them to apply it to their personal situation.  Visit the Academy of Nutrition and Dietetic’s website at eatright.org for more information and resources.

With the sun starting to peak out and the days getting longer, it’s a surefire sign that Spring is around the corner (unless you live in Chicago like us and it snows one day and is 70 degress the next).  And that means one thing…SPRING BREAK!  Being stuck inside under layers of clothes for 3 months is definitely an easy way to pack on a few pounds (it’s insulation, right?).

Here are a few tips for how you can get your body ready for short shorts and bikini season:

1. Be conscious of your calories.  Start paying attention to nutrition fact labels and be mindful of your portion sizes to make sure you are not exceeding your needs.  Try user-friendly tools like MyPlate and MyFitnessPal to help you determine your personalized calorie needs and to track your intake throughout the day.

2. Ditch the salt shaker.  Salt causes you to retain extra water.  Even though this is not true weight gain, it still has them same affect on how your clothes fit by causing you to bloat.  Sometimes we get so caught up in counting calories that we forgot about the intact sodium can have too.  Cut back on sodium intake by preparing food at home instead of dining out, choosing foods that have less than the 20% daily value of sodium per serving, and avoiding adding extra salt to your food.

3. Switch up your workout routine with some outdoor activities as the weather starts to warm up.  Any way you can get your heart rate up is going to be beneficial to your body whether you are walking, playing tennis, or doing housework.

4. Moderate your boozy fun before vacay.  Alcohol is a quick way to pack on calories fast, whether it is from the night out or the fallout the next day.  A glass of wine, a shot of liqour, and a bottle of beer all have over 100 calories on average.  Remember: women should not exceed 1 drink per day and men should not exceed 2 (not fair).  Find other ways to enjoy your free time like seeing a movie, going to a comedy club or concernt, or playing intramural sports.

5. Challenge yourself to try some new fruits/veggies to avoid dieting boredom.  Here are some of the fruits/veggies that are in season for Spring:

Artichokes Asparagus Broccoli Collard Greens Corn Fennel Green Beans Honeydew Limes Mango Mustard Greens

Oranges Peas Pineapple Radicchio Rhubarb Snow Peas Spinach Strawberries Swiss Chard Watercress White Asparagus

Thanks Ash! So all of this Spring Break talk has got me craving some warm weather food. I want fresh, bright, spicy, and citrus! This Shrimp and Avocado Citrus Salad was such a yummy change from heavy winter food, I had it for dinner the other night and I’m obsessed with the flavor combos!

Think spicy shrimp with creamy avocado, juicy oranges, and topped in a lime cilantro vinaigrette – perfection! Its snowing outside again today (seriously Chicago??), but this salad is the best way to fast forward to June 🙂 Plus its bikini friendly, Ash approved, and MyPlate ready! Cooking Light Magazine has joined forces the First Lady’s Let’s Move Campaign and this dish fits the bill for a healthy happy plate!

For more MyPlate approved recipes check out Cooking Light’s newest recipe collections here.  Add a couple of those recipes with Ash’s bikini ready tips are you are set for a fabulous Spring Break!

Ingredients:

For the Shrimp

• 1 ½ teaspoon olive oil
• 12 ounces medium shrimp, peeled and deveined
• 1 ½ teaspoons chili powder
• ¼ teaspoon kosher salt
• 1/8 teaspoon pepper

For the Dressing

• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon honey

For the Salad

• 1 avocado, pitted and sliced into 12 wedges
• 8 cups romaine lettuce
• 1 orange, peeled and cut into wedges

How to Make Shrimp and Avocado Citrus Salad :

Step 1

Make the Dressing: In a medium bowl, whisk together lime juice, olive oil, salt, pepper, cilantro, and honey. Set aside while you prepare the shrimp.

Step 2

Make the Shrimp: Toss together shrimp, chili powder, salt, and pepper in a medium bowl.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add shrimp and sauté until done, stirring frequently; about 3 minutes or until opaque.

Step 4

Assemble the Salad: Arrange 2 cups of lettuce on four plates. Divide shrimp, avocado, and orange wedges evenly among the dishes. Drizzle with dressing. Serve immediately.

Shrimp and Avocado Citrus Salad Tips :

Don’t Overcook Shrimp Boil or sauté just until pink and opaque (2–3 minutes); overcooked shrimp become rubbery.

Use Mixed Citrus Combine orange, grapefruit, and lime segments for bright, balanced citrus flavor.

Frequently Asked Questions (FAQ)

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