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

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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