Hello everyone! I am back to posting new recipes after a bit of maternity leave. In case you missed it on social media, we welcomed our fifth baby in April and he is the sweetest baby boy. We’re all in love with him and he has been such a wonderful addition to our family! Now that we are going on three months as a family of seven, I’m back in the kitchen dreaming up new recipes. As a nursing mom who is definitely not getting a full night of sleep yet, I want to make sure I’m nourishing myself with delicious and nutritious foods as well as creating easy and healthy options for my family. This citrus and shrimp salad is such a delicious lunch and if I’m lucky, I get to enjoy it in a few moments of quiet.
You can use pre-cooked shrimp to keep this a meal that requires no cooking at all! Paired with arugula, avocado, lots of citrus, and chopped pistachios it’s the perfect mix of flavors. The whole salad is drizzled with a great vinaigrette to bring it altogether for the perfect lunch or light dinner for summer. Simple, fresh ingredients come together for a perfect salad. Cooked farro bulks up the salad and gives it a lovely texture. Peppery arugula balances the juicy citrus and mild shrimp well. Creamy avocado and crunchy chopped pistachios are also great additions to this recipe.
Looking through these photos and seeing this delicious citrus and shrimp salad again, I’m already craving it! I hope you enjoy it soon.
- 1 cup cooked farro
- 1 lb. cooked shrimp
- 4 cups arugula
- 1 blood orange
- 1 cara cara orange
- 1 navel orange
- 1 avocado
- 1 Persian or English cucumber, chopped
- ½ cup chopped pistachios
- ½ lemon, juiced
- 4 tbsp. olive oil
- 2 tbsp. white balsamic
- 1 tbsp. honey
- 1 shallot, finely minced
- Salt and pepper to taste
- Place farro, shrimp, arugula, and cucumber in a large bowl.
- Peel and cut your citrus. You can peel them into segments and cut them into bite-sized pieces, cut them into circles after removing the peels as I did in the photos, or cute into supremes. Add the citrus to the bowl.
- Cut the avocado into bite-sized pieces and add to the bowl.
- Make your vinaigrette. In a small bowl, whisk together lemon juice, olive oil, white balsamic, honey, minced shallot, and salt and pepper.
- Drizzle the dressing over the salad, gently toss to combine, and top with chopped pistachios.
- Enjoy!
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