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Ultimate Shrimp and Avocado Salad
Ingredients
  • 1½ pounds shrimp (21 to 25 per pound) peeled and deveined
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 5 tablespoons extra virgin olive oil divided
  • 2 tablespoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 6 cups baby arugula
  • 1 medium fennel bulb thinly sliced
  • 1 medium naval orange peeled and cut into segments
  • 1 medium Hass avocado peeled, seeded, and cubed
  • ⅓ cup shelled dry-roasted and salted pistachios or roasted almonds, roughly chopped
  • ¼ cup Quick Pickled Red Onions optional
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