Authentic home cooking from Mexico, with US measurements. 
Shrimp Salad with Orange and Avocado
One of my tricks for eating a variety of foods is to rely on my freezer. A bag of cooked, headless shrimp can be used for several meals and is always more affordable than eating out. They last up to 6 months in the freezer, and the ways to use them are endless—I never get bored.
Tip: Plan ahead and thaw your portion in the refrigerator the night before.
Shrimp Salad with Orange and Avocado
One of my tricks for eating a variety of foods is to rely on my freezer. A bag of cooked, headless shrimp can be used for several meals and is always more affordable than eating out. They last up to 6 months in the freezer, and the ways to use them are endless—I never get bored.
Tip: Plan ahead and thaw your portion in the refrigerator the night before.
Open in Cookpad AppSteps
- 1
Peel the orange with a knife and cut out the segments. Set aside.
- 2
Squeeze the remaining orange into a small bowl. Set aside.
- 3
Place 2 cups of mixed lettuce greens in a bowl or on a plate. I use pre-washed salad greens to save time.
- 4
Add the mustard to the orange juice. Add black pepper to taste and mix.
- 5
Add the olive oil and whisk to emulsify. Set aside.
- 6
Peel and slice half an avocado.
- 7
Arrange the avocado slices, orange segments, and shrimp on top of the lettuce.
- 8
Drizzle with the dressing and serve.
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