Avocado, Fennel & Grapefruit Salad with Grilled Shrimp

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


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

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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