Photo Credit: Aaron Colussi

Pink Shrimp and Citrus Medallion Salad

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

By: Kimberly Lord Stewart

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Pink Shrimp and Citrus Medallion Salad

Pink Shrimp and Citrus Medallion Salad

Fresh herbs and an avocado lemon dressing give this salad its flavor punch.
Course: Dinner
Keyword: blood orange, bok choy, pink shrimp
Servings: 4
Author: Kimberly Lord Stewart

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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