Shrimp Salad with Avocado and Orange

3
Servings
15m
Prep Time
4m
Cook Time
19m
Ready In


"A lovely light spring/summer supper, or serve it to friends for lunch. A pretty srranged salad. This salad can easily be made in half amounts."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (775.8 g)
  • Calories 476.4
  • Total Fat - 32 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 40.3 mg
  • Sodium - 292.9 mg
  • Total Carbohydrate - 41 g
  • Dietary Fiber - 7.7 g
  • Sugars - 29.5 g
  • Protein - 12.4 g
  • Calcium - 147.3 mg
  • Iron - 4.5 mg
  • Vitamin C - 146.7 mg
  • Thiamin - 0.4 mg

Step 1

In a frying pan, cook and stir the garlic in the canola oil over medium heat for about 3 minutes or until tender; add the cooked shrimp, lemon juice,salt and pepper; stir and cook for 1 minute; remove from heat and set aside.

Step 2

Section the oranges with a thin sharp knife, cut both ends off the oranges, place on a flat surface with one of the flat ends down; slice away the peel from the top to the bottom, along the curve of the fruit, being sure to remove all of the white pith. Holding the orange in your hand, cut as close as possible along the section membrane on both sides of the section, turn the knife and lift the section out; continue until all sections are out; set aside. Squeese the jucie out of the remaining membrane into a bowl and set aside.

Step 3

Peel the avacado; cut them in half lenghwise; remove the pit and cut into 1/4 inch slices.

Step 4

Place the broken lettuce on individual plates.

Step 5

In a bowl add the onion slices, olive pieces, jalepeno, cilantro and cooked shrimp and garlic mixture; stir to combine. Place mixture in the centre of the lettuce on the plates. Arrange the orange sections and avacado slices alternately around and on top of the edges of the lettuce.

Step 6

In the bowl of orange juice add the balsamic vinegar and olive oil; whisk thoroughly; pour evenly over the edges and centre of the salad.

Tips & Variations


No special items needed.

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