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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Main Course

Triple Citrus Salad with Shrimp, Avocado and Vingaigrette

Triple Citrus Salad with Shrimp, Avocado and Vingaigrette

Serving Size:Serves 2


  • Salad:
  • 1 bag mixed greens
  • 1 blood orange, segmented
  • 1 Cara Cara Navel Orange, segmented
  • 1, segmented SweetBurst Navel Oranges
  • 1 Avocado, sliced
  • 1 pomegranate, seeded
  • 20 raw shrimp, peeled and deveined
  • your favorite grill seasoning
  • cooking spray
  • Dressing:
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Brennan's Cellars Extra Virgin Olive Oil
  • 1 teaspoon poppyseeds
  • 1-2 teaspoons sugar
  • to taste salt and pepper



This salad is so colorful and delicious! You will find yourself making it all Winter long. Cook's note: if you are unsure how to segment an orange or seed a pomegranate. Search the word segment in our recipe page to find the instructions.


Divide 1st 6 ingredients between 2 salad bowls. Sprinkle shrimp with grill season and cook over medium heat 3-4 per side in nonstick skillet, coated with cooking spray.

Add cooked shrimp to salad and drizzle with dressing. 

Dressing: Combine all ingredients in a jar and shake to combine. 
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