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How this works
Servings: 4
Ingredients
- 1 large head butter lettuce, washed, dried, torn into bite-size pieces
- 2 bunches baby bok choy, washed, torn into bite-size pieces
- 4 fresh mint sprigs, divided
- 5 fresh dill stems, divided
- 2 naval or blood oranges
- 2 pink grapefruits
- 1/3 English cucumber, thinly sliced
- 1 ripe avocado, pitted, peeled, cut into 8 segments
- 1 1/2 pounds cooked, peeled shrimp
Dressing:
- 1/2 cup avocado oil
- 1 lemon, juiced
- 1 tablespoon white wine vinegar
- 2 teaspoons agave or honey
- Salt and pepper, to taste
Instructions
- Gently toss lettuce and bok choy in a bowl. Set aside.
- Remove mint leaves from the stems. Sprinkle half on the salad. Chop the rest, and set aside. Chop the dill leaves; put half on the salad. Set the rest aside.
- Cut away the peel and white pith from the oranges and grapefruits. Cut out the segments; set aside. Reserve the orange and grapefruit membrane insides.
- Squeeze the juice from what is left of the orange and grapefruit insides into a small bowl. Add avocado oil, lemon juice, vinegar, agave, and reserved mint and dill. Whisk, and season with salt and pepper.
- Squeeze the juice from what is left of the orange and grapefruit insides into a small bowl. Add avocado oil, lemon juice, vinegar, agave, and reserved mint and dill. Whisk, and season with salt and pepper.
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