Summer Shrimp and Avocado Salad


  1. Fill a large pot with water. Add 3 teaspoons salt, juice of 1 lime and the reserved liquid from the mandarin oranges. Bring to a boil.
  2. Add the shrimp and poach for 5-8 minutes at a low simmer until the shrimp is cooked through. Drain the liquid, refrigerate the shrimp.
  3. In a large bowl, whisk together 1 tablespoon freshly squeezed lime juice, vinegar, cumin, pepper, ginger, sugar and 1 teaspoon salt. Gradually whisk in the olive oil. Stir in the jalapeño, red onion, cilantro and mandarin oranges.
  4. Peel the shrimp, cut in half and add to the vinaigrette.
  5. Dice the avocados and add to the shrimp mixture. Serve atop plated spring mix or in individual cups with crackers. Garnish with a sprig of cilantro or a whole shrimp on top.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen

Nutritional Information per Serving:

Spring Mix

  • Calories: 500, Total Fat: 30g, Saturated Fat: 4g, Sodium: 2110mg, Carbohydrates: 23g, Dietary Fiber: 5g, Sugar: 17g, Protein: 33g


  • Calories: 680, Total Fat: 38g, Saturated Fat: 4g, Sodium: 2440mg, Carbohydrates: 49g, Dietary Fiber: 7g, Sugar: 20g, Protein: 35g