Ingredients

• Shrimp: 1 lb, raw, peeled and deveined
• Avocado: 2 medium, diced
• Mixed Greens: 6 cups
• Cherry Tomatoes: 1 cup, halved
• Cucumber: 1/2, diced
• Orange: 1, peeled and segmented (reserve juice for dressing)
• Olive Oil: 1 tbsp (for shrimp)
• Salt: to taste (for shrimp)
• Black Pepper: to taste (for shrimp)

↳ Dressing

• Orange Juice: 2 tbsp (from the orange)
• Lime Juice: 1 tbsp
• Olive Oil: 3 tbsp
• Dijon Mustard: 1 tsp
• Maple Syrup: 1/2 tsp (or to taste)
• Salt: to taste
• Black Pepper: to taste

Preparation Steps

1. Pat shrimp dry. Season with 1 tbsp olive oil, salt, and pepper.
2. Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcook. Remove from skillet and let cool.
3. If shrimp are large, you can cut them in half once cooled.
4. Prepare the dressing: In a small bowl, whisk together orange juice, lime juice, olive oil, Dijon mustard, and maple syrup. Season with salt and pepper.
5. In a large salad bowl, combine mixed greens, cherry tomatoes, and cucumber.
6. Gently add diced avocado, cooked shrimp, and orange segments.
7. Pour the citrus vinaigrette over the salad and toss gently to coat.
8. Serve immediately.