Lunch
Grilled Shrimp Avocado Fennel and Orange Salad
Juicy grilled shrimp, kissed with bright citrus, nestle among peppery greens, silky avocado, and crisp fennel, while sweet orange segments and a tangy vinaigrette bring every bite to life.
- Total
- 33 min
- Prep
- 30 min
- Cook
- 3 min
- Serves
- 4
Nutrition per Serving
- Calories
- 284
- Protein
- 26g
- Carbs
- 19g
- Fat
- 12g
- Fiber
- 6g
- Sugar
- 8g
- Sodium
- 196mg
Ingredients
- 2 navel oranges (peeled and sliced)
- 1 lb jumbo shrimp (peeled and deveined (weight after peeled))
- 4 cup fresh arugula or baby greens
- 1 cup 1⁄2 small bulb fresh fennel, thinly sliced or shaved w/ mandoline
- 1 medium-size ripe Hass avocado (sliced thin)
- 1 large navel orange (peeled and squeezed)
- 3 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 3 tbsp minced shallots
- kosher salt (to taste)
- freshly ground black pepper (to taste)
Instructions
- Combine the orange juice from one of the oranges, lemon juice, olive oil, shallots, kosher salt and pepper in a container with a tight-fitting lid and shake it vigorously to combine.
- Reserve 1⁄2 cup of the vinaigrette for dressing the salad and pour the remaining vinaigrette into a medium nonreactive bowl.
- Put the shrimp in the bowl, season with salt and pepper and toss; let it sit for about 30 minutes.
- Prepare your outdoor grill, or heat a grill pan over medium-high heat.
- Grill the shrimp until just cooked through and opaque, about 1 1/2 minutes per side. Transfer to a plate.
- Divide the baby greens on four plates, top with sliced fennel, oranges, avocados and shrimp.
- Season with salt and pepper to taste and drizzle with the remaining vinaigrette, about 2 tbsp per salad.