Grilled Fish Tacos With Citrus Carrot Slaw

Grilled Fish Tacos With Citrus Carrot Slaw

Fish tacos with grilled Alaskan cod are topped with a delicious citrus carrot slaw. They’re light, bright, sweet, tangy and perfect for spring and summer. You’ll definitely go back for seconds! This fish taco recipe is easy to make, super flavorful and will be the fan favorite at your next Taco Tuesday party.



I’m excited to introduce you to a healthy fish taco recipe that’ll knock your socks off. Not only is it easy to make, but it’s literally bursting with flavor, thanks to the juicy citrus, lime juice and cilantro.

Many fish taco recipes use battered and fried fish (and usually a low quality farmed tilapia). But grilled cod fresh from Alaska makes all the difference. Grilling, rather than battering the fish allows the fish to really shine (which is what you want in a fish taco recipe) and highlights the bold flavors of the slaw.

So what’s in the citrus carrot slaw? Two types of oranges (navel and cara cara), carrots, green cabbage, cilantro and some lime juice. And let me warn you, it’s highly addictive. I had a little leftover after making these tacos, so literally just scooped it up and ate it plain for a snack…it’s that good.

A sliced orange and grilled fish, ready to assemble for fish tacos.


I always recommend starting with some good quality (preferably wild caught) fish. I’m using fresh Alaskan cod in this recipe (the same I use in my garlic herb baked cod recipe), but you could also use halibut, mahi mahi, salmon or another flaky white fish.

Fish taco on a table.



There’s really two parts to making this fish taco recipe – grilling the fish and making the slaw. And then it’s just assembling everything together!

  • Grill the Fish: Heat a grill on medium high heat and grill the fish for a couple of minutes each side, drizzling with fresh lime juice as its grilling. After a few minutes on each side, your fish should be cooked through. Remember, you don’t want to overcook fish or else it ends up dry and rubbery.
  • Make the Slaw: Stir together the oranges, carrots, green cabbage, cilantro and lime juice in a mixing bowl.

Once your fish is grilled and your slaw is made it’s as simple as piling it onto a tortilla. I’m using my favorite Cassava Flour Tortillas, but you could use any type of tortilla. And that’s it! An easy, quick, healthy and tasty fish taco recipe with a Baja and SoCal vibe.

Two fish tacos on a table.


Serve these up with a Classic Margarita or Mango Margarita (to match the orange color!). And if you love coleslaw, make sure to check out my Classic Coleslaw (with mayo) and Vinegar Coleslaw (without mayo). They’re both delicious!


  • 3 filets, cod (or other fish)
  • 1 lime
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • 2 navel oranges, peeled and diced
  • 2 cara cara oranges, peeled and diced
  • 1 large carrot, julienne peeled
  • 1 cup green cabbage, thinly sliced
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, juiced
  • salt and pepper, to taste


  • 6 tortillas, (I use my Cassava Flour Tortillas, but you can use any)
  • avocado and limes, for garnish


1. Mix all of the citrus slaw ingredients together in a bowl and set aside.

2. Heat a grill (or grill pan) on medium-high heat and grill the fish for 2-3 minutes on one side. Squeeze the lime over the fish and season with garlic, salt and pepper. Flip the fish and grill for another 2-3 minutes. The fish will likely break apart and that’s okay.

3. Assemble the fish tacos by placing small pieces of fish in each taco, then top with the slaw. Garnish with avocado and lime slices.


If you don’t have an outdoor grill, you can use a grill pan or reversible grill/griddle pan and make these in your kitchen. Super easy!


CALORIES: 243kcal, CARBOHYDRATES: 31g, PROTEIN: 24g, FAT: 3g, SATURATED FAT: 1g, CHOLESTEROL: 50mg, SODIUM: 279mg, POTASSIUM: 755mg, FIBER: 4g, SUGAR: 11g, VITAMIN A: 1932iu, VITAMIN C: 62mg, CALCIUM: 85mg, IRON: 1mg


Cedar Plank Salmon

Cedar Plank Salmon

Cedar Plank Salmon is a delicious way to grill salmon that tastes great. The fish gets a wonderful smoky flavor, the salmon stays juicy and you don’t have to worry about the salmon sticking to the grill and falling apart. Brush salmon with my maple ginger frosting and you’ll have a new favorite salmon recipe in no time.

Cedar Salmon! Did you make it? If not, you have to try it because it’s so easy and gives the salmon a wonderful smoky flavor. If you’ve ever tried grilled salmon, you know how hard it can be. Salmon often sticks to the grill (even if you have oiled it) and if you try to turn or remove the salmon, it will fall apart and you will lose half of it between the grill grates. It’s not funny. But the good news is that cedar planks solve that problem.

Cedar plank salmon is a delicious way to grill salmon with enormous flavor. You get that lovely smoky flavor in the fish, the salmon stays extra moist and you don’t have to worry about the salmon sticking to the grill and falling apart. Brush the salmon with my maple ginger glaze and you’ll soon have a new favorite salmon recipe.

Cedar plank salmon! Have you ever made it? If not, you’ll have to give it a try because it’s so darn easy and imbues a wonderful smokey flavor into the salmon.

If you’ve ever tried to grill salmon you know how difficult it can be. The salmon often sticks to the grill (even if you’ve oiled it) and as you try to flip or remove the salmon, it falls apart and you lose half of it between the grill grates. That’s not fun. But good news, the cedar plank solves that problem.

Because there’s no direct heat charring the bottom of the salmon, the salmon also stays incredibly moist when cooked on a cedar plank.

But there’s one more reason why I love cedar plank salmon, as a gluten-free gal. And it’s a biggie – I don’t have to worry about cross-contamination.

That’s a huge consideration, especially during the summer months when everyone is using public grills or at friend’s houses using their grills. Unfortunately, the heat from the grill doesn’t “kill” any gluten that may be lurking on the grill grates. If high-heat did that, all deep fried foods would be gluten-free – and of course you know they’re not. So cedar planks to the rescue!

Cedar plank salmon on charred grilling planks.


Cedar planks should be soaked for at least 1-2 hours. I buy these ones that are extra long to better accommodate a big filet. But if you plan to grill smaller salmon pieces, you could opt for a shorter length.


No, they’re a one-time use item. Even if yours isn’t completely charred, it’s not safe to use it again from a food safety standpoint.

Cedar plank salmon on charred grilling plank next to plate of bok choy.


Once you make this recipe you’ll wonder why you haven’t made cedar plank salmon sooner. Here’s how easy it is:

  • Soak the planks for at least 1-2 hours in water, then dry with a kitchen towel.
  • Preheat your grill to medium high.
  • Toast the planks (optional) to dry them off. Just place them empty on the grill for 2 minutes, then flip and cook the other side for 2 minutes.
  • Place the salmon on the planks. If your salmon doesn’t fit, you can use more than one plank or place it on a diagonal across several planks.
  • Season your salmon with the maple ginger glaze on the plank. You can add more glaze halfway through as well.
  • Cook the salmon for 12-15 minutes on medium indirect heat.

Once your salmon is cooked through, remove it from the grill with tongs. Place it on a baking sheet or other surface that can handle the hot temperature of the wood (and remember this will get dirty from the charred wood). Slice the salmon into pieces and enjoy!

What to serve with the salmon? I love my Bok Choy, Coleslaw and Potato Salad. And if it’s an outdoor party, don’t forget the Guacamole and Pico de Gallo to nibble on.



1 1/2 lbs Salmon, (Sockeye, Coho, King)

1/2 cup maple syrup
1/3 cup tamari, or coconut aminos
1/4 cup lemon juice
3 cloves garlic, minced
2 tbsp grated ginger

green onion (optional)



Submerge your cedar planks in water for at least 2 hours. You may need to put something heavy on them to keep them under water.

Add the maple syrup, tamari, lemon juice, garlic and ginger to a small pot on high heat. Bring the sauce to a boil and then turn it down to low, stirring occasionally. Cook for about 10 minutes or until the sauce has reduced in half and becomes thicker, then remove from the heat.
Turn the grill on medium high until it reaches 350°F (175°C). If possible, use indirect heat.
While the grill is heating, pat down the salmon to remove any extra moisture. Place the salmon, skin-side down, on the soaked cedar plank and brush the glaze over the whole salmon. (Optional: You can remove the skin from the salmon before placing on the plank.)

Once the grill has heated, place the cedar plank in the middle of the grill and close the lid. Cook for 12-15 minutes. It’s better to slightly under cook the salmon than overcook, as it will continue cooking once removed from the grill. You can add a little more glaze to the salmon halfway through the cooking process.
Once the salmon is done, turn the grill off and use 2 tongs to transport the cedar plank to a large baking pan. Add optional toppings like green onion and serve immediately.


If you’re grilling a large filet as I’m doing in this recipe, make sure you get cedar planks that are 15″ long. The standard 12″ ones are usually too short, but they work fine for 2-4 individual pieces.


CALORIES: 246kcal, CARBOHYDRATES: 20g, PROTEIN: 24g, FAT: 7g, SATURATED FAT: 1g, CHOLESTEROL: 62mg, SODIUM: 773mg, POTASSIUM: 660mg, FIBER: 1g, SUGAR: 17g, VITAMIN A: 45iu, VITAMIN C: 4.4mg, CALCIUM: 48mg, IRON: 1.2mg


Garlic grilled shrimp skewers.

Garlic grilled shrimp skewers.

Shrimp skewers grilled with garlic are what summer is all about. The prawns are marinated in a delicious garlic and herb mixture, then grilled to perfection in under 10 minutes. You can’t beat easy-to-make yet fancy enough recipes to enjoy at your next party.

If you’re going to throw shrimp on the barbie (yes, I just said that), better make it these garlic grilled shrimp skewers. They’re one of the easiest recipes you can make and loaded with bright, zesty flavor.

But be forewarned, these shrimp disappear blazingly fast. And once they’re gone, your family and friends will be begging you to make another batch.


When shopping for shrimp, always take quality and source into consideration. Fresh catches of the day are great if you live on the coast, but they can be hard to come by and expensive. And the “fresh” shrimp on ice at your grocery store is anything but fresh. It’s typically frozen, then thawed shrimp, and you don’t know how long it’s been sitting out (and shrimp can spoil quickly).

So oddly enough, frozen shrimp is the ideal choice. It’s frozen as soon as it’s caught, preserving the freshest flavor. Then, you can simply thaw right before preparing.

Here’s a few other things to look for in your freezer aisle:

  • Jumbo shrimp. Since you’re putting these on skewers, you want your shrimp to be large and juicy. To make sure you’re buying the right frozen bag, take notice of the number of shrimps per pound. Jumbo shrimp will typically be between 16-20 shrimp per pound.
  • Shell and tail on. Frozen shrimp with its shell on will hold a bit more flavor than ones that are peeled. They’re also less processed. But I certainly understand the convenience of peeled and deveined shrimp, so grab what you can.
  • Wild shrimp. Check the source of your shrimp. Wild shrimp from the Gulf of Mexico or Atlantic is better than farm-raised shrimp from Southeast Asia. Wild shrimp will be free from antibiotics and injected hormones, and they’re better for the environment.

Close up photo of garlic grilled shrimp.


Now that you’ve got your bag of shrimp, it’s time to put together the marinade. I’m keeping it simple today with olive oil, herbs, and lots of garlic. But trust me, this is a holy grail combo that never fails.

Just whisk together the ingredients below – and you’re done.

  • Olive oil: Using olive oil allows the flavors to infuse into the shrimp.
  • Cilantro and parsley: These two herbs add just the right amount of freshness. But feel free to switch it up and add basil, thyme, or oregano into the mix.
  • Garlic: I’m using four large cloves for some garlicky goodness.
  • Lemon Juice: A squeeze of fresh lemon brightens everything up.
  • Salt and Pepper: For perfectly seasoned shrimp.
  • Cayenne Pepper: Just a pinch or so adds spiciness, a hint of heat, and a little color to the shrimp.

Garlic herb marinade in a bowl, and poured onto raw shrimp.


First, make sure to thaw your shrimp the night before in the fridge. But if you forgot to do so, don’t worry. Just run the frozen shrimp under cold water for 5-10 minutes in a colander. When they’re completely thawed, gently pat them dry with a paper towel. Then let’s get grilling!

  1. Marinate the shrimp. In a mixing bowl, toss the thawed shrimp with 80% of the marinade until they’re completely coated.
  2. Timing is key. Let the marinated shrimp sit in the covered bowl for about 30 minutes in the fridge.
  3. Pop on skewers. Thread the shrimp on skewers and brush some more of the marinade on top.
  4. It’s grilling time. Heat a grill or grill pan on medium-high heat. Then place the skewers on the grill for 2-3 minutes on each side. They cook fast, so keep an eye on them!
  5. Drizzle. Transfer the skewers to a place and drizzle the remaining marinade on top for extra garlicky flavor.

Raw shrimp on skewers, and then on a grill pan.


Both wood and metal skewers work just fine. But I prefer metal ones because they can be re-used indefinitely and don’t have to be soaked in water before using.

I also recommend you purchase flat skewers rather than round ones. The flat shape prevents the shrimp from rotating around the skewer when you flip them over.


Vibrant veggies, fresh sides, and tons more. Here’s a few ideas to add to your menu.

  • Vibrant vegetables: grilled corn on the cob, steamed broccoli, garlic herb roasted potatoes and green beans.
  • Fresh sides: coleslaw, vinegar coleslaw, or potato salad.
  • Toss it into a salad with spinach, arugula, avocado slices, red onions, and asparagus.
  • Wrap them into shrimp tacos with a drizzle of lime crema.
  • Make a rice bowl with cilantro lime rice or broccoli rice, avocado, bell pepper, and tomatoes.

Garlic grilled shrimp on skewers.


If you have a few shrimp leftover, just store them in an airtight container in the fridge. They will keep for 3-4 days.

You can also freeze them for about 3 months in freezer-safe containers. It’s best to freeze them within 1-2 hours of grilling, to prevent bacteria from growing.


Want to see how I make this recipe? Watch the video below!


  • 1 pound large shrimp
  • 1/4 cup olive oil
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch cayenne pepper, adjust to spice preference



  • Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
  • Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
  • Cover the bowl and marinate the shrimp for 30 minutes to an hour.
  • Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
  • Heat a grill or grill pan on medium high heat.
  • Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
  • Remove the shrimp to a plate and spoon the remaining marinade on top before serving.
Sweet Chili Lime Seafood Kabobs

Sweet Chili Lime Seafood Kabobs

I’m looking forward to summer barbecues! Are you?

With grill time just around the corner now’s the time to find recipes to try out this year.

Sure grilled burgers and hot dogs are definitely on the menu and of course grilled steaks. But sometimes, specially during the hottest days of summer or for more formal dining, something a little different and a bit lighter are welcome alternatives.

At my house that means seafood! These Sweet Chili Lime Seafood Kabobs are just the thing! They’re light enough for those dog days of summer, fancy enough for guests, and best of all super easy to make. Oh, and yes they pair up nicely with beef kabobs for those who aren’t seafood fans, or have both for a great tasting surf and turf combination.

When I make these kabobs I use the largest shrimp (preferably 11-15 count) and scallops I can find. I marinate the seafood in the fridge for about an hour, put them on skewers and grill til they’re cooked.

I serve them over a bed of steamed rice with some grilled veggies for a delicious summer meal!

Thaw any frozen seafood before you marinate and keep then refrigerated until ready to grill.

Sweet Chili Lime Seafood Kabobs

Sweet Chili Lime Seafood Kabobs

Sure grilled burgers and hot dogs are definitely on the menu and of course grilled steaks. But sometimes, specially during the hottest days of summer or for more formal dining, something a little different and a bit lighter are welcome alternatives.
Course Main Course
Cuisine Korean


  • 2 lbs. Extra Large Shrimp - peeled, deveined, tail on
  • 2 lbs. Large Scallops
  • 6 cloves minced fresh garlic
  • 1 cup Thai Sweet Chili Sauce
  • Juice of 1 Lime
  • 1/2 cup fresh cilantro, chopped
  • 1 tbs. Salt
  • Bamboo skewers


  • Combine garlic, sauce, lime juice, cilantro, and salt into a large bowl. Mix well.
  • Add shrimp and scallops. Toss well to cover all seafood.
  • Marinate in fridge about 1 hour.
  • Soak skewers in warm water until ready to use.
  • Alternate shrimp and scallops on skewers or if possible place a scallop between tail and body of shrimp, see picture.
  • Cook kabobs on the grill until scallops turn opaque and shrimp pink.
  • Serve right away.
Keyword Sweet Chili Lime Seafood Kabobs
Baked Honey Cilantro Lime Salmon in Foil

Baked Honey Cilantro Lime Salmon in Foil

Roasted Honey Cilantro Lime Salmon Foil is tender and perfectly cooked in just 30 minutes with a rich garlic honey lime glaze.

Does cooking fish seem like an overwhelming task to you? If you haven’t cooked fish before, this is the perfect baked salmon recipe to get you hooked on cooking fish! It’s as simple and easy as a recipe could possibly be, yet so, SO incredibly tasty.

How tasty you ask? Tasty enough to make my father say it’s as good, or even better, than the best restaurant salmon he’s ever tried. And that’s saying something because my father is a life-long lover and restaurant order-er of salmon. This 30-minute meal will turn salmon skeptics into salmon lovers and will win a permanent spot on your regular menu.

Baked Honey Cilantro Lime Salmon in Foil |

Why This Recipe Works

The glaze — All of the flavor comes from a simple, 4-ingredient glaze that will Blow. Your. Mind. Seriously — I’m obsessed with this combination of flavors: melted butter, garlic, freshly squeezed lime juice, and honey. Just pour that good stuff over the honey salmon, wrap it in foil, and bake it to flaky, tender perfection.

Easy cleanup — Cleanup is a breeze! Reuse that foil to wrap up any leftovers for tomorrow’s lunch, or toss the whole thing right in the garbage — no pan scrubbing required.

Feeds a crew — This salmon easily feeds my family with leftovers. Or it feeds my family and my parents, so you know it’s good to feed those surprise guests, too.

Great for leftovers — I have been known to make this baked salmon in foil for no one but myself. I make it on Sunday and eat it all week long for lunches. Great on Greek salads, over pasta, or in a wrap.

Baked Honey Cilantro Lime Salmon in Foil |

Here’s How You Make It

Are you ready to bake up the best baked salmon of your entire life? Let’s get to it!

  1. First, preheat the oven to 350 degrees. Next, line and grease a large baking sheet with foil. If you don’t have foil, or don’t want to use it, no worries, just grease a large baking sheet and proceed to the next steps.
  2. Lay the salmon on the foil/baking sheet and season with salt and pepper on both sides. Place lime slices under the salmon (so you get that lime taste from under and above the salmon!).
  3. Next, stir the butter, lime juice, honey, and garlic together. Pour this mixture over the salmon and fold up the sides of the foil over the salmon. If the sides don’t touch, it’s okay.
  4. Place in the oven for 15-20 minutes, then change the oven over to “broil” and cook the salmon another 5 minutes under the broiler.
  5. Serve sprinkled with chopped cilantro, if desired.

Do You Bake Salmon Covered or Uncovered?

Whether or not you bake salmon covered or uncovered depends on the recipe. I bake it uncovered so that it develops a nice, crisp top from baking then broiling. If you close it up in foil, it will steam rather than bake.

Do You Have to Wash Salmon Before Cooking? 

You don’t have to wash your salmon, but I do give mine a little rinse under cold water and then pat dry with a paper towel before putting it on the baking sheet. This helps to “freshen” up older (not expired, but not just-caught-from-the-ocean, either) fish and makes your seasonings stick to the honey salmon better for cooking.

Baked Honey Cilantro Lime Salmon in Foil |

Expert Tips

  • If you don’t have a huge salmon fillet, don’t worry about it. This baked salmon recipe works for a large salmon or a couple of medium-sized fillets, or even several small fillets. Just watch the cooking of smaller pieces so that they don’t overcook.
  • Salmon already has a high fat content and can cook in its own fat just fine if you don’t want to add all the butter. Cut the butter back to just 4 tablespoons and it’ll still taste amazing — if not quite as buttery.
  • Be sure to bake the salmon skin-side down (if yours has skin) and leave the skin on. The skin creates a barrier between the cooking element and the flesh. So, if anything happens to stick to the baked salmon in foil, it’ll be the skin, and it’ll also be so easy to take right off once baked.
  • If you aren’t cooking one big fillet, try to cook up smaller pieces or fillets that are about the same size, that way you won’t overcook some and undercook others.
  • To help the seasonings stick to the salmon, pat the salmon dry before adding salt and pepper. That will make the skin get crispy too, and help keep the salmon moist.



1 large salmon fillet – (see note)

salt and pepper – to taste

½ cup butter – melted (see note)
juice of 2 limes – (plus one lime, thinly sliced)

4 tablespoons honey

1 tablespoon minced garlic
⅓ cup cilantro – roughly chopped



  • Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
  • Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don’t worry if it doesn’t cover the salmon completely).
  • Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.


Don’t stress about the size of your salmon fillet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized fillets, or even several small individual fillets.

For an even lighter version, you can cut back the butter to 4 tablespoons instead of a half cup (8 tablespoons). Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings.


Calories: 299 kcal, Carbohydrates: 13 g, Protein: 35 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 96 mg, Sodium: 97 mg, Potassium: 877 mg, Fiber: 1 g, Sugar: 12 g, Vitamin A: 161 IU, Vitamin C: 1 mg, Calcium: 47 mg, Iron: 1 mg



Citrus Shrimp and Avocado Salad

Citrus Shrimp and Avocado Salad

This simple but absolutely delicious shrimp salad is the perfect prep meal for lunch or dinner, thanks to the crunch of citrus-flavored pan-fried shrimp, creamy avocado, and sliced ​​almonds.

I grew up with a mom who ordered two things 99% of the time when we ate at fancier restaurants. It’s like she doesn’t even have to look at the menu, even though she’s always been and still is. So when it was my mom’s turn to answer the usual “what would you eat?” question. Since we all want to be 100% sure we’re ordering what’s on the menu, my husband and I always smile when we hear her answer, “Oh, I think I’ll try shrimp. Or scallops. ” my mom. So she is predictable. To prove we share the same DNA, I share their propensity for menu choices without apology. Man, I love shrimp!

So when I made my friend Robin’s Citrus Grilled Shrimp, I was super happy to have leftovers, because it meant that these two recipes would be the perfect weeknight meal planning solution that turned into a weeknight salad.

So we can thank my leftovers for inspiring this ridiculously easy and delicious citrus shrimp and avocado salad that my mom would totally approve of.

What’s in This Shrimp Avocado Salad?

The ingredients list for this shrimp salad is short and sweet. Here’s what you’ll need to make this salad with shrimp:

  • Pan-seared citrus shrimp
  • Greens
  • Extra virgin olive oil
  • Lemon juice
  • Avocado
  • Shallot
  • Sliced almonds
  • Kosher salt and pepper

How to Make Shrimp Salad

This citrus shrimp recipe can be made in under 30 minutes so if you haven’t made it for meal planning, or have leftovers in the fridge, it really doesn’t take much doing to cook up a fresh batch — a quickly-prepared protein is one of the essential parts of composing a salad like this.

I had plenty of sauce left over after making the shrimp and because there’s no butter or cream in the sauce, it doesn’t coagulate into a gooey goop, but instead stays rather liquified when refrigerated, making it a perfect solution for creating a shrimp salad dressing. I drizzled a bit of olive oil on the greens and then mostly used the dressing I had to finish off my salads.

For a salad as simple as thism a little onion is always a favorite addition of mine. I used minced shallots this time around but you could always use red onion or even green onion if that’s what you have on hand.

I typically toast my almond slices to give them a little more oomph in flavor, but I was lazy so I just tossed them on naked. Guess what? They still tasted great.

What Type of Greens Should I Use in This Shrimp Salad?

The greens in this shrimp and avocado salad could very well vary on your tastes and what you have available, including:

  • Spring mix salad greens — if you’re looking for a neutral flavored bite
  • Spicy arugula — which is what I used and was so good
  • Baby spinach leaves — I always prefer the bagged version, it’s just so much easier
  • Romaine lettuce — for a more substantial crunch

Tips for Making Shrimp Avocado Salad

If you don’t have enough leftover citrus sauce, use a quality olive oil and a generous squeeze of fresh lemon or orange to finish off this simple salad. There will be plenty of gusto from the shrimp to carry it through.

Note that to determine if an avocado is ripe, flick the brown nub of the stem. Then:

  • If the avocado stem comes off clean and is green underneath, your avocado is ripe.
  • If the avocado stem comes off and you see brown underneath, your avocado is over ripe and will likely have brown spots.
  • If the avocado stem doesn’t release, it’s not ready yet.

What to Serve With This Shrimp Salad

This shrimp salad could easily be served all on its own because it really does make a meal. But sometimes a little extra something is nice to nibble or slurp alongside. Here are a few suggestions to consider:

  • Classic Tomato Gazpacho
  • Mango Gazpacho
  • Cucumber Delight Cocktail
  • Grilled Artichokes with Garlic Butter
  • Zucchini and Chorizo Cheese Toasts

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #savvynana123