Shrimp Salad with Pomegranate, Orange and Avocado

April 23, 2013

This elegant shrimp salad balances the crisp flavor of Belgian endive with the sweetness of pomegranates. The addition of oranges and avocado make this the perfect warm weather salad!

Shrimp Salad with Pomegranate, Orange and Avocado
Courtesy of RecipeRehab
Serves 4

Dressing:
6 tablespoons pomegranate juice
3 tablespoons canola oil
2 teaspoons Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
Ground black pepper, to taste
Salad:
2 large navel oranges
2 heads Belgian endive
1 cup watercress
1 medium avocado
12 medium shrimp, cooked
1 cup pomegranate seeds
 
To prepare dressing:
Whisk dressing ingredients in a small bowl.
To prepare salad:
Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges.
Wipe endives with a damp cloth (do not soak–they tend to absorb water); cut into 1/4-inch-thick slices.
Wash and dry watercress.
Peel and pit avocado; cut into thin slices lengthwise. To assemble salads:
Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates. Top with endive, watercress and shrimp, if using. Drizzle with dressing, sprinkle with pomegranate seeds and serve.

 



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