Shrimp salad with fennel, red onion, and orange
Fresh lemon juice
Extra virgin olive oil
1 pound(s), peeled and deveined (medium)
Uncooked fennel bulb(s)
1 medium, trimmed and very thinly sliced
Uncooked red onion(s)
½ small, thinly sliced
12 medium, pitted
1 tbsp(s), chopped, or parsley
- To make dressing, whisk together lemon juice, oil, and pepper in small bowl.
- To section oranges, cut slice off top and bottom end. Stand orange and slice off peel and white pith, turning orange as you cut. Hold fruit over large bowl to catch juices and cut between membranes to release sections, allowing sections and juice to fall into bowl.
- Add shrimp, fennel, onion, olives, fennel fronds, and dressing to oranges and toss to combine.
- Serving size: about 2 cups