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

(1)

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

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

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

*A large Fresh California Avocado weights about 8 oz.