Chef Kristine’s Cookbook

Avocado-Shrimp Salad with a Gingered Citrus Vinaigrette

Pair with SCHUG Sauvignon Blanc
Course Salad
Cuisine Californian
Keyword Salad, Shrimp


  • ½ cup orange juice fresh
  • 1 tbsp. lime zest
  • 2 oz. lime juice fresh
  • 4 oz. tangerine juice fresh
  • 1 tbsp. ginger fresh, grated
  • 2 tsp. shallots minced
  • 1/2 cup salad oil
  • Salt to taste
  • Pepper freshly ground, to taste
  • sugar as needed
  • 1/2 cup cilantro chopped
  • 3 avocados ripe but firm
  • 4 cups spinach leaves destemmed, washed, dried and cut into thin strips
  • 1 lb. bay shrimp optional, or try poached flaked salmon or poached bay scallops
  • 2 tbsp. chives chopped
  • 1/2 cup red bell pepper very finely diced
  • Cilantro extra sprigs, for garnish


  • Whisk together first 7 ingredients. Taste the vinaigrette and use salt, pepper and sugar for balance. The vinaigrette should be “zingy” but not overly acidic or sweet. Cut avocados in half so they have left and right halves; remove pits and skin. Slice small slices off the bottom of each avocado half so that each will lie flat on a plate and not roll around.
  • Place each avocado half onto a salad plate. Divide the spinach among the 6 plates- arrange the shreds in a circle around each avocado half. Toss together the shrimp, chives, cilantro and the bell pepper in a medium mixing bowl; then toss with about 2/3 cup of the vinaigrette. Divide and place the shrimp mixture evenly among the 6 avocado halves, making a mound in the center of each one. Use a little of the extra vinaigrette to drizzle over the spinach on each plate. Garnish each avocado with a sprig or two of cilantro and serve at room temperature. Makes 6 salads.*


CHEF’S NOTE: This is a perishable salad; it is best served the day it is made. The vinaigrette will keep a couple days- then it loses some of its freshness.