You need a salad recipe for Mother’s Day, don’t ya?
I thought so. Mom will love this one. It’s fresh, bright and all around lovely.
Just like mom.
There are infinite substitutes and additions to this salad that would change it up and make it all the more delicious. We kept it simple but you should totally add some of these items…
Nuts? Chopped walnuts, pine nuts, or sliced almonds…
Cheese? Pungent blue cheese, tangy feta or creamy goat cheese…
Fruit? Grapes, apples, pears or even kiwi!
Lettuce? Try some arugula or mixed greens for a peppery punch.
No shrimp? Use chicken!
I wasn’t kidding about the options; they are truly endless. Versatility just might be the best thing about salads.
We had blood oranges on hand and used those for the dressing. They turned it pink which added even more vibrant color to the dish. Chris called it a sunny salad and I’d have to agree with him.
Moral of the story: If you happen to have sweet, deep red blood oranges, by all means use them in this!
This salad is callin’ out your mom, grandma, sister and your names!
A light and bright Spring friendly salad that is just perfect for Sunday afternoon Mother’s Day celebrations.
Citrus Shrimp and Avocado Salad
12-14 shrimp, peeled and deveined
1 tablespoon lemon pepper
1 teaspoon salt
1 grapefruit, supremed
1 orange, supremed
1 radish, thinly sliced
1 head romaine, chopped or torn
1 cup mache lettuce
1 California avocado, diced
3 tablespoons fresh lemon juice
1/4 cup fresh orange juice
1/4 cup olive oil
1 teaspoon honey
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Season shrimp with lemon pepper and salt. Sauté for 3-4 minutes on medium low heat until cooked through.
Use an immersion blender or whisk to combine lemon juice, orange juice, olive oil, honey, Dijon, salt and pepper for the dressing.
Toss all the salad ingredients together with dressing and serve.
From the Little Yellow Kitchen,