Avocado, Fennel & Grapefruit Salad with Grilled Shrimp

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


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

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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