Shrimp salad with fennel, red onion, and orange
1
Points®
Total time: 22 min • Prep: 22 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
A quick and cooling salad, this Italian-inspired combination of crisp fennel, tart orange and briny olives come together in a shrimp dish brimming with flavor in just about 20 minutes. The simplicity of the lemon and olive oil combine in a super clean dressing that works well with the orange juices that are released when the orange is sectioned. Serve this mixture on its own or over a bed of crispy mixed greens for a wonderful lunch or dinner salad. Make a pan of roasted vegetables to serve alongside this for a veggie-packed meal.
Ingredients
Fresh lemon juice
2 Tbsp
Extra virgin olive oil
2 tsp
Black pepper
¼ tsp
Orange
3 large
Cooked frozen shrimp
1 pound(s), peeled and deveined (medium)
Uncooked fennel bulb
1 medium, trimmed and very thinly sliced
Red onion
½ small, thinly sliced
Olives
12 olive(s), medium, pitted
Fennel fronds
1 Tbsp, chopped, or parsley
Instructions
1
To make dressing, whisk together lemon juice, oil, and pepper in small bowl.
2
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.
3
Add shrimp, fennel, onion, olives, fennel fronds, and dressing to oranges and toss to combine.
4
Serving size: about 2 cups
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