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    Home » Salad Recipes

    Very Colorful Shrimp Cilantro Orange Spinach Salad

    BY: Ben Rayl PUBLISHED: 16 Sep, '12 UPDATED: 17 May, '21 Leave a Comment

    RecipePrintComments
    5 from 1 vote

    I came up with this salad because I wanted to use some shrimp I had in the freezer.  I had a bunch of clementines that were perfectly ripe, and I thought they would go great with the shrimp.  The cilantro and the onion pair so well with the creamy avocado and the sweet apples, and the spinach gives so much substance and has a great texture.  This is not only a beautiful looking salad, it's light yet filling - the flavors are so bright and refreshing, it's really delicious.

    Very colorful shrimp cilantro orange spinach salad
    Very colorful shrimp cilantro orange spinach salad thumb

    Very Colorful Shrimp Cilantro Orange Spinach Salad

    came up with this salad because I wanted to use some shrimp I had in the freezer.  I had a bunch of clementines that were perfectly ripe, and I thought they would go great with the shrimp.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Salad
    Cuisine: American
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 4 Servings
    Calories: 249kcal
    Author: Ben Rayl

    Ingredients
     

    for the salad:

    • 4 cups spinach - fresh
    • 3 cups baby shrimp - peeled
    • 1 apple - cored and diced
    • 1 clementine - peeled, seeded, and diced
    • ½ cucumber - peeled and diced
    • 1 cup cherry tomatoes - halved
    • ½ yellow pepper - seeded and finely diced
    • ½ red pepper - seeded and finely diced
    • ¼ red onion - finely chopped
    • ¼ cup cilantro - finely chopped
    • 1 avocado - diced and scooped from shell

    for the dressing:

    • ¼ cup orange juice
    • 1 clove garlic - pressed
    • 1 tablespoon dijon mustard
    • olive oil - as needed
    • salt and pepper - generously

    Instructions

    To make the dressing:

    • Whisk (or pulse blend) the orange juice with the garlic, mustard and salt and pepper. Slowly add the olive oil until the dressing reaches desired consistency and flavor.

    To make the salad:

    • Chop all the vegetables, cilantro and spinach, then toss everything together with the shrimp, then top with avocado.

    Nutrition

    Calories: 249kcal | Carbohydrates: 21g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 242mg | Sodium: 823mg | Potassium: 819mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3717IU | Vitamin C: 93mg | Calcium: 203mg | Iron: 4mg

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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