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

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Serves: 12
18  cups  mixed baby greens
  each oranges, peel and white pith removed, segmented
2 1/4  lb.  Oregon bay shrimp
1 1/2  cups  pistachios, toasted, chopped
  each large Fresh California Avocados*
10 1/2  Tbsp.  olive oil
Tbsp.  white balsamic vinegar
1 1/2  Tbsp.  honey
Tbsp.  grated orange peel
Tbsp.  orange juice
  As needed  salt
  As needed  pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados



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


  1. Toss together all ingredients and portion.
  2. 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

Mayet Cristobal

Chef Mayet Cristobal, The Restaurant at the Getty (Bon Appetit Management), Los Angeles CA

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