• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

283.5 Cals 26 Protein 19 Carbs 12 Fats
PREP TIME:
30 mins
COOK TIME:
15 mins
TOTAL TIME:
45 mins
YIELD:4 SERVINGS
COURSE:Salad
CUISINE:American
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.
Serving: 1/4, Calories: 283.5kcal, Carbohydrates: 19g, Protein: 26g, Fat: 12g, Cholesterol: 172.5mg, Sodium: 196mg, Fiber: 6g, Sugar: 8gBlue Smart Points:4Green Smart Points:6Purple Smart Points:4Points +:7