Description
Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette.
Yield: 4servings | Serving Size: 1/4
Ingredients
2navel oranges, peeled and sliced
1lbjumbo shrimp, peeled and deveined (weight after peeled)
4cupsfresh arugula or baby greens
1cup1⁄2 small bulb fresh fennel, thinly sliced or shaved w/ mandoline
1medium-size ripe Hass avocado, sliced thin
For the vinaigrette:
1large navel orange, peeled and squeezed
3tbspfresh lemon juice
1tbspextra-virgin olive oil
3tbspminced 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.
Last Step:
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Nutrition
Serving: 1/4, Calories: 283.5kcal, Carbohydrates: 19g, Protein: 26g, Fat: 12g, Cholesterol: 172.5mg, Sodium: 196mg, Fiber: 6g, Sugar: 8g
