Avocado Shrimp Salad With Chile Orange Vinaigrette

For the Chile orange vinaigrette:

 

The juice of one large orange about 1/3 cup
2-tbs of lemon juice (you can also use seasoned rice vinegar)
1-tbs honey
1- large clove of garlic
1-tbs chopped jalapeño
( preferably red but green will do)
3/4- cup extra virgin olive oil
1 tsp of black ground pepper
1 tsp of salt ( optional )


Place the orange juice , vinegar , honey , garlic , jalapeño in a small food processor , or blender and pulse until vegetables are finely minced .
With the machine running slowly add the olive oil and blend until emulsified .
Add salt & pepper Chill.

Salad:
18-24 -large shrimp precooked peeled and chilled
1- head of butter lettuce roughly torn into bite-sized pieces
1- large tomato
1- red or yellow bell pepper sliced thinly or diced
4- scallions chopped
3- small ripped avocados
* chile powder (optional)

Divide lettuce between six salad plates or bowls. top with chopped large tomato and scallions .
Just before serving , slice each avocado in half , and each half into wedges.
Arrange avocado , shrimp and bell pepper on top of each using 1/2 avocado and 3-4 shrimp per salad.
Drizzle with vinaigrette ,and garnish with a Dusting of chile powder ( if desired )

Yield - serving : 6

Nutrition per serving:
Calories: 160
Carbs: 5gr
Proteins: 18gr
Fats: 7grSee More