Curried Shrimp-Apple and Avocado Salad

Curried Shrimp-Apple and Avocado Salad

  • ·6 teaspoons extra-virgin olive oil, divided
  • ·1/2 cup thinly sliced shallot
  • ·3/4 teaspoon curry powder
  • ·1 cup apple cider
  • ·1/2 teaspoon salt, divided
  • ·1 teaspoon cider vinegar
  • ·1 pound Shrimp, shelled and deveined
  • ·1/4 teaspoon freshly ground pepper
  • ·8 cups mixed salad greens
  • ·1 avocado diced
  • ·1  tart apple, such as Granny Smith, diced
  • ·1/4 cup dried cranberries
  • ·1/4 cup sliced almonds, toasted (see Tip)
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes. Add cider and 1/4 teaspoon salt. Bring to a boil and cook until reduced to 3/4 cup, about 4 minutes. Pour into a large bowl and whisk in 2 teaspoons oil and vinegar. Reserve 1/4 cup dressing in a small bowl. Wipe out the pan.
  2. Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper. Add the remaining 2 teaspoons oil to the pan and heat over medium-high. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
  3. Add salad greens, apple, cranberries and almonds to the large bowl; toss to coat. Top with the scallops and drizzle with the reserved 1/4 cup dressing.

Tip: Place sliced almonds in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Tonight, I’m serving this dinner size salad with warm whole-wheat baguette and fresh fruit compote.

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