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Grilled Shrimp Avocado Fennel and Orange Salad
Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette.
Ingredients
- 2 navel oranges (peeled and sliced)
- 1 lb jumbo shrimp (peeled and deveined (weight after peeled))
- 4 cups 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)
For the vinaigrette:
- 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.
Nutrition
Serving: 1/4, Calories: 283.5kcal, Carbohydrates: 19g, Protein: 26g, Fat: 12g, Cholesterol: 172.5mg, Sodium: 196mg, Fiber: 6g, Sugar: 8g
- WW Points: 4