Shrimp and Avocado Citrus Salad with Fennel

Chilled poached shrimp, ripe avocado, shaved fennel, citrus, and tender greens make a crisp main-course salad with a bright Dijon dressing.

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

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

Large saucepan · Medium bowl for ice bath · Instant-read thermometer · Sharp paring knife · Whisk · Chilled serving platter

Keep the shrimp tender

Move the shrimp from the poaching water straight to the ice bath, then dry them well before dressing.

Finish at the last moment

Slice the avocado and dress the greens just before serving to preserve their fresh color and crisp texture.

01. Combine water and ice in a bowl before heating the shrimp; a ready ice bath keeps them from overcooking.

02. Bring the remaining salted water to a gentle simmer, with small bubbles and no rolling boil.

03. Poach shrimp for two to three minutes until opaque throughout and 145 F at the thickest point.

04. Chill shrimp in the ice bath for about seven minutes, then drain and pat completely dry.

05. Segment oranges over a bowl and reserve juice; if using ruby grapefruit, segment two and reserve its juice instead. Shave the fennel thinly.

06. Whisk oil, Dijon, lemon juice, honey, shallot, pepper, salt, dill, and reserved citrus juice until lightly creamy.

07. Spread dry greens over a chilled platter so the leaves remain crisp.

08. Top with fennel, citrus segments, chilled shrimp, and avocado sliced just before serving.

09. Drizzle lightly with dressing, finish with dill, and serve immediately while the components are cold.