Baby Greens with California Avocado, Winter Citrus, Oregon Bay Shrimp and Pistachio Vinaigrette
Ingredients
Serves:
12
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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
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
Optional Garnish: 3 each additional large Fresh California Avocados*, quartered, sliced to fan
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