Skinnytaste · by Gina Homolka★ 5.0 (2)
Grilled Shrimp Avocado Fennel and Orange Salad
NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 38%
CARBS 21G31% OF CAL
7G FIBER0G ADDED11G INTRINSIC3G OTHER11G TOTAL SUGAR
FAT 14G46% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled shrimp with avocado, shaved fennel, and orange segments tossed with baby kale and a citrus vinaigrette. Light and elegant, this salad is both healthy and satisfying for a seafood-focused main.
mainamericansaladshellfish♨️ grilldairy freegluten freelow carbpaleowhole30
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 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)
At a glance
PER SERVING · TIME 45M
CAL 14%·PRO 38%
CARBS 21G31% OF CAL
7G FIBER0G ADDED11G INTRINSIC3G OTHER11G TOTAL SUGAR
FAT 14G46% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 823mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 800mg
- Calcium
- 128mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 823MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.