Pink Shrimp and Citrus Medallion Salad


Fresh herbs and an avocado lemon dressing give this salad its flavor punch.

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Pink Shrimp and Citrus Medallion Salad
Recipe Type: Salad
Author: Kimberly Lord Stewart
Serves: 4 servings
Fresh herbs and an avocado-lemon dressing give this salad its flavor punch.
  • 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
  • 1/2 cup avocado oil
  • 1 lemon, juiced
  • 1 tablespoon white wine vinegar
  • 2 teaspoons agave
  • Salt and pepper, to taste
  1. Gently toss lettuce and bok choy in a bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Retoss the salad, and place greens on dinner plates. Top each with cucumbers, avocado, citrus segments and shrimp. Dress, and serve.



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