Citrus salad with shrimp and fennel | Me & The Moose. Grapefruit, blood orange, cara cara orange, pomelo, and Meyer lemon are paired with creamy avocado, cumin-scented shrimp, and crunchy fennel for a quick, filling, seasonal salad that happens to be Whole 30 compliant. #meandthemoose #whole30 #whole30recipes #salad #easydinner #quickdinner #dinnerrecipes #saladrecipes #shrimp #shrimprecipes

Celebrate peak citrus season with grapefruit, blood orange, cara cara orange, pomelo, and Meyer lemon which are paired with creamy avocado, cumin-scented shrimp, and crunchy fennel for a quick, filling, seasonal salad.

The bleak, blech, boring days of winter are here. So I’m combating my seasonal affective disorder with the brightest foods I can find. I’m also not immune to the whole, “new year, new me” fervor that overtakes everyone in January. But truly, after a month of eating cookies and cakes and heavy things, it does feel nice to reset a little with some salads.

But I know, I know. Winter doesn’t exactly scream “SALAD SEASON.” But this one is extremely satisfying. It’s also very filling (half an avocado, 2/3 of a pound of shrimp, and a boatload of fruits and vegetables will do that) so you won't have salad for dinner and then the contents of your pantry for dessert.

Citrus salad with shrimp and fennel

Time: about 30 minutes, all active
Yield: Serves 2 adults and two kids* as a main dish, 4-5 adults as a side

1.5 lb raw shrimp
¾ tsp (heaping ½ tsp) cumin
¾ tsp (heaping ½ tsp) coriander
½ tsp garlic powder
1/2 tsp kosher salt
1 Tbsp olive oil
1 bunch winter greens or lettuce such as kale or romaine (about 3-4 cups chopped)
1 pomelo or yellow grapefruit
1 red grapefruit
2 cara cara or navel orange
1 blood oranges
1 small fennel bulb, thinly sliced
¼ red onion, thinly sliced
1 large avocado, sliced
¼ cup roasted pepitas

For the meyer lemon vinaigrette:
2-3 Tbsp olive oil
Juice of 1 ½ meyer lemons or 1 regular lemon (about 1 Tbsp)
1 tsp Dijon mustard
½ tsp kosher salt

Heat the olive oil in a deep skillet over a medium flame. Add shrimp and sprinkle with cumin, coriander, garlic powder, and salt. Stir to coat. Cook until shrimp are uniformly pink and cooked through, about 6-7 minutes.

If the pepitas aren’t already roasted, preheat your oven or toaster to 350 and roast the seeds until just beginning to smell nutty and to brown, about 5 minutes, but keep an eye out to prevent burning.

While the shrimp cooks, wash your greens, remove the tough center rib of any kale or collards, and chop. Add to your serving bowl and set aside. Thinly slice the red onion, fennel, and avocado. Set aside.

Remove the skin from your citrus fruits by cutting a slice from the top and bottom and then running your knife along the sides from cut to cut, removing the skin in pieces. Section the fruit by cutting along the thin inner membrane to remove each piece. Set aside.

Make the vinaigrette by combining all ingredients and shaking well to combine.

Add the vinaigrette to the kale and toss.

Top with shrimp, citrus fruits, avocado, fennel, and red onion in whatever presentation you like. Toss (or leave the components separate if serving this to guests or you just want to be fancy) and sprinkle pepitas over the top.

*For my younger kiddo, I sautéed the onions and fennel and served the salad in its components to make it easier for him to eat.

Me & The Moose

Me & The Moose

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Me & The Moose

Citrus salad with shrimp and fennel

Me & The Moose