Target: 6 × 4 inches · landscape

Shrimp and Avocado Citrus Salad with Fennel

39 min · 4 servings

Ingredients

□ 1 lb large raw shrimp, peeled and deveined

□ 10 cups water, divided

□ 2 cups ice

□ 2 tsp kosher salt, divided

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□ 1 large fennel bulb

□ 5 oz tender salad greens

□ 2 ripe avocados

□ 3 tbsp extra-virgin olive oil

□ 1 tbsp Dijon mustard

□ 2 tbsp fresh lemon juice

□ 1 tsp honey

□ 1 small shallot, minced

□ 1/4 tsp freshly ground black pepper

□ 2 tbsp fresh dill, chopped and divided

1. Set an ice bath with water and ice. Bring the remaining salted water to a gentle simmer, not a rolling boil.

2. Poach shrimp until opaque and 145 F; transfer at once to the ice bath, chill, drain, and pat dry.

3. Segment oranges and reserve juice, or use the grapefruit fallback; shave fennel. Whisk the citrus-Dijon dressing.

4. Spread dry greens on a chilled platter. Add fennel, citrus, cold shrimp, and freshly sliced avocado.

5. Drizzle lightly with dressing, scatter with dill, and serve while the components are cold and fresh.

Cook’s note: Dry greens and shrimp well so the citrus dressing stays bright instead of watery.