Shrimp and Citrus Salad
Makes 1 salad
3 cups leafy salad greens
4-6 shrimp, cooked and peeled
1/2 each avocado, peeled and sliced
1/4 each grapefruit, peeled and cut into segments
1/2 each blood orange, peeled and cut into segments
1 each tangerine, peeled and cut into segments
1/8 cup scallions, chopped
2 tablespoons goat cheese crumbles
1 tablespoon Cherry Balsamic Vinegar
3 tablespoons Garlic Olive Oil
Layer salad ingredients in your favorite lunch tote container. Start with a leafy green base and top with shrimp, avocado slices, grapefruit segments, blood orange segments, tangerine segments, scallions, and goat cheese crumbles. Portion cherry balsamic and garlic olive oil into a sealable container (we love using mason jars). When you’re ready to enjoy, simply shake the dressing until blended and drizzle over your salad.
Seasons Alternative: We have (cute) little 60ml bottles available at our retail stores. These are great brown bag lunch packers. Instead of combining the two in another container, simply drizzle your salad with both, straight from the bottle.