Grilled Shrimp Avocado Fennel and Orange Salad

By sheilaolim

Servings: 4 • Size: 1/4 • Old Points: 6 • Weight Watcher Points+: 7 pt
Calories: 283.5 • Fat: 12 g • Carb: 19 g • Fiber: 6 g • Protein: 26 g • Sugar: 8 g
Sodium: 196 mg (without salt) • Cholest: 172.3mg

Ingredients

• Ingredients:
• 2 navel oranges, peeled and sliced
• 1 lb jumbo shrimp, peeled and deveined (weight after peeled)
• 4 cups fresh arugula or baby greens
• 1 cup (1⁄2 small bulb) fresh fennel, thinly sliced or shaved w/ mandoline
• 1 medium-size ripe Hass avocado, sliced thin
• For the vinaigrette:
• 1 large navel orange, peeled and squeezed
• 3 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 3 tbsp minced shallots
• kosher salt, to taste
• freshly ground black pepper, to taste

Details

Adapted from skinnytaste.com

Preparation

Step 1

For the vinaigrette:

Combine the orange juice from one of the oranges, lemon juice, olive oil, shallots, kosher salt and pepper in a container with a tight-fitting lid and shake it vigorously to combine.

Reserve 1⁄2 cup of the vinaigrette for dressing the salad and pour the remaining vinaigrette into a medium nonreactive bowl. Put the shrimp in the bowl, season with salt and pepper and toss; let it sit for about 30 minutes.
Prepare your outdoor grill, or heat a grill pan over medium-high heat. Grill the shrimp until just cooked through and opaque, about 1 1/2 minutes per side. Transfer to a plate.

Divide the baby greens on four plates, top with sliced fennel, oranges, avocados and shrimp. Season with salt and pepper to taste and drizzle with the remaining vinaigrette, about 2 tbsp per salad.