Salmon & Shrimp Citrus Salad
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This salmon & shrimp citrus salad is what I call feel-good food — vibrant, fresh, and satisfying without weighing you down. Tender pieces of roasted salmon, juicy shrimp, crisp greens, and bright citrus all come together with a light Champagne white wine vinaigrette and a beautiful single varietal olive oil.
It’s the kind of meal that feels intentional but not fussy. Perfect for lunch, an easy dinner, or even entertaining when you want something that looks impressive without spending hours in the kitchen.
The Champagne vinegar adds just the right pop of brightness, while the olive oil brings everything together — smooth, clean, and full of character depending on the varietal you choose. It’s a great reminder that when ingredients are this good, you really don’t need much else.
Fresh. Balanced. And honestly… kind of a reset in a bowl.
Salmon & Shrimp Citrus Salad
Rated 5.0 stars by 1 users
Category
Salads
Cuisine
American
Author:
Servings
4
Prep Time
15 minutes
Cook Time
12-15 minutes
Flaky salmon, juicy shrimp, and fresh citrus tossed with crisp greens and a simple Champagne white wine vinaigrette.
Ingredients
- For the Salad
- 2 salmon fillets, cooked and cut into bite-sized pieces
- 12–16 cooked shrimp, peeled and deveined
- 6 cups mixed greens (spring mix or baby greens)
- 1–2 oranges, peeled and segmented
- Optional: avocado slices or toasted bread cubes
- For the Champagne Vinaigrette
- ¼ cup Select Single Varietal Extra Virgin Olive Oil
-
2 tablespoons Champagne White Wine Vinegar
- 1 teaspoon Dijon mustard
- Sea salt, to taste
- Fresh cracked black pepper, to taste
Directions
- If needed, roast salmon at 400°F for 12–15 minutes until just cooked through. Let cool slightly, then flake into chunks.
- In a small bowl or jar, whisk together olive oil, Champagne white wine vinegar, Dijon mustard, salt, and pepper.
- Arrange mixed greens on a serving platter or individual plates.
- Top with salmon pieces, shrimp, and citrus segments.
- Drizzle lightly with Champagne vinaigrette just before serving.
- Finish with cracked pepper and an extra drizzle of olive oil if desired.
Recipe Note
Tips from The Little Shop
- This salad is delicious slightly warm or fully chilled.
- Try a milder varietal for a buttery finish or a peppery varietal for contrast against the citrus.
- Leftover vinaigrette keeps beautifully in the fridge for up to 5 days.