Shrimp Salad with Fennel, Red Onion, and Orange
- Total Time
- 0:08
- Prep
- 0:08
- Cook
- 0:00
- 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.
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fresh lemon juice1 Tbsp
-
olive oil2 tsp
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table salt½ tsp
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black pepper¼ tsp
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cooked shrimp1 ¼ pound(s), peeled and deveined
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orange(s)2 large, Navel, peeled and cut into 3⁄4-inch pieces
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uncooked fennel bulb(s)1 medium, thinly sliced
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uncooked red onion(s)½ small, thinly sliced
-
olive(s)12 large, kalamata variety
- To make the dressing, whisk together the lemon juice, oil, salt, and pepper in a serving bowl.
- Add the remaining ingredients to the dressing and toss to coat. Yields about 2 cups per serving.