Shrimp Salad with Fennel, Red Onion, and Orange
1
Points®
Total time: 8 min • Prep: 8 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
The easiest way to thinly slice fennel is with a vegetable slicer (sometimes called a V-slicer). The blade is very sharp and the slicing thickness is adjustable.
Ingredients
Fresh lemon juice
1 Tbsp
Olive oil
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Cooked frozen shrimp
1¼ pound(s), peeled and deveined
Orange
2 large, Navel, peeled and cut into 3⁄4-inch pieces
Uncooked fennel bulb
1 medium, thinly sliced
Red onion
½ small, thinly sliced
Olives
12 olive(s), large, kalamata variety
Instructions
1
To make the dressing, whisk together the lemon juice, oil, salt, and pepper in a serving bowl.
2
Add the remaining ingredients to the dressing and toss to coat. Yields about 2 cups per serving.
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