I’m especially enjoying citrus and avocado-based salads this winter. I served the salad first, sans seafood, as a New Year’s Eve starter, and I’ve made it as a main course with seafood three times since.
After last night’s cassoulet, it’s just the light, refreshing, yet filling lunch I’m craving today, and even Nemo can’t stop me. I have everything I need—including wild Gulf shrimp and orange juice concentrate—to make it.
To all my fellow cooks in the Northeast, stay warm and inside. Here in Connecticut, the snow has stopped, but the wind is still howling a lengthy Adieu.
- 12 ounces large peeled and deveined shrimp (preferably wild Gulf, if you can find them)
- 1 large grapefruit, peeled, pith and membrane removed, and sectioned
- 2 oranges, peeled, pith and membrane removed, and sectioned
- ¼ large red onion, thinly sliced
- 1 avocado, peeled, pitted, and thinly sliced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons each: orange juice concentrate, olive oil, and rice wine vinegar
- 6 cups baby greens
- Salt and ground black pepper
- Place shrimp in a single layer in a medium skillet. Turn heat on lowest heat, cover and steam until just cooked through, turning them the last minute or so to evenly cook, 10 to 12 minutes. Remove from heat and when cool enough to handle, halve lengthwise.
- Place them, along with grapefruit, oranges, onion, avocado, and cilantro in a medium bowl. Whisk together orange juice concentrate, oil and vinegar. Add half the dressing to the salad; toss gently to coat. Place greens in a separate medium bowl; add remaining dressing; toss to coat. Adjust seasonings, including salt and pepper to taste.
- Place a bed of greens on each of 4 plates. Top with a portion of the shrimp salad and serve.