Shrimp and Spinach Salad with Orange, Avocado, and Pistachios

Shrimp and Spinach Salad with Orange, Avocado, and Pistachios
Photo by Scott Phillips

Ingredients

  • 1 lb. medium (41 to 50 per lb.) peeled and deveined cooked shrimp
  • ½ cup finely chopped red onion
  • 1 large firm-ripe Hass avocado, pitted, peeled and cut into ¾-inch pieces
  • Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • ¼ cup roasted, salted shelled pistachios
  • 1-½ Tbs. sherry vinegar
  • + 2 more ingredients
    • 2 oranges
    • 5 oz. baby spinach (5 lightly packed cups)

In a small bowl, slowly whisk the oil into the vinegar. Whisk in the onion and 1 Tbs. finely grated zest from the oranges, and season to taste with salt and pepper. Cut the peel and white pith from the oranges and cut them in half lengthwise. Cut lengthwise again into 1/3-inch-thick slices. Hold...

View full recipe at Fine Cooking

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