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
- 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
Directions
- 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.
