Name: Citrus Seafood Salad with Avocado
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 lb shrimp; 1 cup baby squids; 5 oz smoked salmon; 1 ripe avocado; 1 pack baby spinach; 1 orange; 1 lemon; 1/4 cup chopped coriander; 1/2 green chilli pepper; 2 tbsp fish sauce; 2 tbsp rice wine vinegar; 1/2 onion; 1 pinch salt; 1 pinch sugar

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Nothing beats the taste and the fancy look on a Christmas table, then this Citrus Seafood Salad that is so delicious, healthy, and colourful. So fresh, flavorful, and just perfect for the dining time.

Citrus Seafood Salad with avocado and fresh baby spinach is a bowl full of healthiness, colours, and flavours. This side dish will also make any table look elegant and beautiful. This great salad pairs perfect next to many other dishes.

This is an easy salad to make with a phenomenal and great taste. Loaded with fresh aromas and balanced with spicy hot chilli pepper, this Citrus Seafood Salad is truly satisfying and aromatic.

How to refresh the taste of this salad?

Some orange and lime juice will nicely refresh this healthy and flamboyant salad. It adds some freshness and spiciness, thus making it taste unbelievable and fabulous. It is one of the hit salads on the table either I give parties or just make it for my family.

You can easily assemble it a day before you serve it. Easily boil or grill the shrimp a day before and mix with any seafood ingredients you want.

For this salad, I opted for a small amount of fresh/smoked salmon that I have mixed with baby squids and shrimp. Added some avocado for creaminess and topped with some caviar just for a fancy and expensive look.

I adore shrimp salads topped with some caviar. It adds a little saltiness and some crunchiness. Well, this is optional, however, if you want it to look restaurant-like, easily add black caviar for more elegance and taste.

I adore shrimp salads and try to make many variations on meatless days. I adore this protein ingredient and try to make it more often in my house. You can check other shrimp salad recipes on our blog:

What type of greens should I use in this shrimp salad?

This Seafood Salad is so versatile that any greenies you have available will fit just perfect for this salad. Grill shrimp pairs perfectly with green leaves so try to add some for flavour and healthiness. Some fresh and crunchy leaves will only make your salad taste and look great. Mix and add any of these greenies:

Arugula

Baby Spinach

Some Basil leaves

Spring mix salad green leaves

Romaine lettuce

What to serve with Seafood Salad?

Citrus Seafood Salad can be eaten as it is as it tastes amazing. It can be served all on its own as all the aromas and ingredients in this salad are delicious and super tasty. However, for extra flavours and suggestions you can still serve this Seafood Salad with the following recipes:

Toasted sandwich/crackers
Boiled pasta/quinoa will pair just great next to this shrimp salad
Grilled or sauteed veggies
Roasted sweet potatoes or mashed/baked potatoes
Roasted vegetables such as cauliflower, broccoli, asparagus

How to make Citrus Seafood Salad at home?

I am excited and delighted when I have to make this super tasty seafood salad at home. All the ingredients are super delicious and are coated in an amazing and easy citrusy/spicy dressing. I try to always make it at Christmas as it looks so nice on my festive table. I have no leftover as it goes very quickly. Even though it is a seafood salad it is still hearty and satisfying.

What’s in this Seafood Salad?

½ lb grilled in some butter and garlic shrimp

1 cup of boiled baby squids

1 ripe avocado

A pack of fresh baby spinach

Some smoked salmon, optional

For the citrusy dressing:

1 orange, zest and juice

½ lemon, zest and juice

2 tbsp chopped fresh coriander

½ fresh green chilli pepper

2 tbsp fish sauce

2 tbsp rice wine vinegar

½ onion or shallot

1 pinch of salt

1 pinch of sugar

This salad can be assembled at the moment you want to serve it or ahead to save time. If you plan to make it ahead, simply grill the shrimp and boil baby squids. Cool them down and put them in an airtight container until the next day.

If you are making it at the time you want to serve it, then follow my steps.

I have used frozen, deviled shrimp. So, to thaw them correctly leave them to defrost in the fridge overnight.

Take a large skillet and fry them in some butter and garlic. Fry no more than 3 minutes on each side. Try not to overcook shrimp as they will be too chewy and will lose taste.

Separately, take a saucepan and pour water, add 1 onion, ½ of lemon and some cilantro and boil the baby squids for 8-10 minutes. I have used pre-cooked baby squids.

Let the ingredients sit and cool down.

Making the dressing:

Take a hand blender and mix the ingredients for the dressing. Mix the fish sauce with rice vinegar, add 1 chilli pepper, ½ of onion, chopped cilantro, add the zest of one orange and one lemon and their juice. Adjust the taste with some salt and sugar. After you blend all the ingredients try the sauce before pouring it in the salad. Sometimes it can be too spicy and to balance the taste just add some more orange juice.

Take a nice big plate and start layering the salad. Start with the baby spinach and sliced avocado, add the seafood ingredients, smoked salmon, top some caviar and the dressing. Avoid mixing this salad as you want to feel all the bursting flavours and all the seafood texture. Add more dressing to taste.

It will take you some 20 minutes to make this great looking and super delicious salad. Trust me it worths.

For note: you can skip the caviar and substitute it with some tossed almonds or other nuts. I love this duo of shrimp with tossed nuts.