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Light, fresh, and packed with protein. Shrimp and avocado with citrus dressing is the kind of lunch that makes you feel healthy without feeling deprived.
In a medium pot, bring 4 cups of water with a pinch of salt to a gentle boil, then reduce to medium for poaching.
Add shrimp and poach for 2-3 minutes until pink and opaque. Immediately transfer to an ice bath for 2 minutes to prevent overcooking. Drain thoroughly.
In a small bowl, whisk olive oil, lemon juice, orange juice, honey, salt, and black pepper until the dressing emulsifies.
In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, poached shrimp, and diced avocado just before serving to prevent avocado browning.
Drizzle the citrus dressing over the salad and gently toss to coat all ingredients evenly. Serve immediately for best freshness and texture.
