Recipe and photo courtesy of Heidi Larsen (foodiecrush.com)

Citrusy Shrimp and Avocado Salad

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• 454 g (1 lb) medium shrimp (31/40 per lb), peeled and deveined, cooked (warm or cooled)
• 1.9 L (8 cups) salad greens, such as arugula, spinach or spring mix
• Fruity (or lemon-flavoured) extra-virgin olive oil
• ½ lemon or ½ orange
• 1 avocado, pitted, peeled and sliced or diced
• 1 shallot, minced
• 113 g (4 oz) sliced almonds, toasted
• Kosher salt and freshly ground black pepper

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Toss the shrimp with the salad greens in a large bowl. Lightly drizzle with olive oil and a generous squeeze of the citrus, then toss lightly to coat. Add the avocado, shallot and almonds. Season with salt and black pepper; serve. Makes 4 servings.