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
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: IowaGirlEats.com
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.