Shrimp and orange salad with smoked paprika dressing
4 cup(s), cored and shredded
½ cup(s), thinly sliced
Canned drained chickpeas
Uncooked red onion(s)
¼ cup(s), minced
½ item(s), medium, peeled, pitted, and diced
4 oz, peeled and deveined
2 small, navel, peeled and cut into segments
Chopped green chili(es)
White wine vinegar
¼ tsp, smoked
- Divide the lettuce, celery, chickpeas, red onion, and avocado onto two serving plates, sprinkling and layering them in that order on the plate.
- Lightly coat the inside of a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the shrimp; cook, stirring occasionally, 4 minutes, or until pink and firm. Turn off the heat; add the orange segments, chiles, vinegar, smoked paprika, cumin, pepper, and salt to the skillet. Stir until well combined; spoon the mixture over the two salads, dividing it evenly.
- Serving size: 2 1/2 cups salad with 1 cup shrimp mixture