Triple Citrus Salad with Shrimp, Avocado and Vingaigrette

by Brennans Market Admin

Serving Size: Serves 2



1 bag mixed greens

1 blood orange, segmented

1 Cara Cara Navel Orange, segmented

1, segmented Navel Oranges

1 Avocado, sliced

1 pomegranate, seeded

20 raw shrimp, peeled and deveined

your favorite grill seasoning

cooking spray


1 Tablespoon fresh lemon juice

2 Tablespoons Red Wine Vinegar

2 Tablespoons Extra Virgin Olive Oil

1 teaspoon poppy seeds

1-2 teaspoons sugar

to taste salt and pepper

Adapted From:

This salad is so colorful and delicious! You will find yourself making it all Winter long.


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.