Avocado, Fennel & Grapefruit Salad with Grilled Shrimp

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


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

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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