Avocado-Shrimp Salad with a Gingered Citrus Vinaigrette - Schug Winery

Name: Avocado-Shrimp Salad with a Gingered Citrus Vinaigrette - Schug Winery
Ingredients: 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

recipes.schugwinery.com

Enjoy a zesty Avocado-Shrimp Salad with a gingered citrus vinaigrette, perfect for a Californian-inspired meal paired with Sonoma Coast Sauvignon Blanc.

View full recipe on recipes.schugwinery.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.schugwinery.com.

Share this recipe:

Ingredients

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