Baby Greens with California Avocado, Winter Citrus, Oregon Bay Shrimp and Pistachio Vinaigrette

HomeRecipesOtherChef RecipesBaby Greens with California Avocado, Winter Citrus, Oregon Bay Shrimp and Pistachio Vinaigrette

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Serves: 12

Ingredients
Instructions

18 cups mixed baby greens 9 each oranges, peel and white pith removed, segmented 2 1/4 lb. Oregon bay shrimp 1 1/2 cups pistachios, toasted, chopped 3 each large Fresh California Avocados* Vinaigrette 10 1/2 Tbsp. olive oil 6 Tbsp. white balsamic vinegar 1 1/2 Tbsp. honey 3 Tbsp. grated orange peel 9 Tbsp. orange juice As needed salt As needed pepper

Vinaigrette

Whisk together all Vinaigrette ingredients.
Season to taste with salt and pepper. (Can be prepared 1 day ahead) Cover and refrigerate.
Bring to room temperature before serving.

Salad

Toss together all ingredients and portion.
Optional: garnish each salad with a fan of Fresh California Avocado

Serving Suggestions:
Optional Garnish: 3 each additional large Fresh California Avocados*, quartered, sliced to fan

*A large Fresh California Avocado weights about 8 oz.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.