Avocado, Fennel & Grapefruit Salad with Grilled Shrimp

Avocado, Fennel & Grapefruit Salad with Grilled Shrimp
Photo by Scott Phillips

Ingredients

  • 3⁄4 lb. jumbo shrimp (21 to 25 per lb.),peeled and deveined
  • 1 medium-size ripe Hass avocado
  • 1⁄2 tsp. fennel seeds, lightly chopped
  • 1 large shallot, finely diced (about 1⁄4 cup)
  • 1 Tbs. fresh lime juice; more as needed
  • 1⁄4 tsp. freshly ground black pepper
  • 1 cup mâche sprigs
  • + 7 more ingredients
    • 3⁄4 tsp. kosher salt
    • 1⁄2 cup loosely packed fresh cilantro leaves
    • 1⁄2 cup extra-virgin olive oil
    • 1 ruby red grapefruit
    • 1 large head Boston lettuce, washed and torn into large bite-size pieces (about 3 cups)
    • 1⁄2 small bulb fresh fennel, cored and very thinly sliced or shaved on a mandoline (about 1 cup)
    • 3 oz. feta, crumbled (about 1⁄2 cup); optional

Slice the ends off the grapefruit to expose the flesh. Set the grapefruit on one of its cut ends and slice off the skin in wide strips (try to remove all the bitter white pith). Working over a medium bowl, cut the segments free from the membranes, letting each segment fall into the bowl as you go...

View full recipe at Fine Cooking

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