Avocado, Fennel & Grapefruit Salad with Grilled Shrimp

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


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

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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