The best shrimp and endive salad with blood oranges
The best shrimp and endive salad with blood oranges are perfect as a main course or as a starter salad. You could add more shrimp for the main course meal or skip it altogether for a side salad. The blood orange segments and the avocado add enough to this salad! Honestly, I could eat this salad every day! There’s something about the freshness from the orange and the peppery arugula with basil, it has so much flavor. And the bright colors make it that much more appealing.
The Main Ingredients for this shrimp, endive and blood orange salad
- shrimp
- Belgian Endives
- Arugula
- Basil
- Avocado
- blood orange
- lemon
- Olive Oil
- Whole grain mustard
Substitutions
- Scallops or salmon instead of shrimp or even a lemon chicken would work if you don’t want seafood.
- Butter lettuce instead of arugula
- Any kind of orange or even grapefruit if blood orange are not in season.
Endives and Blood Oranges
When are blood oranges in season?
Blood oranges are in season from December to April with their peak beginning in February. Definitely worth looking for if they are in season. Blood oranges are very sweet and a little tart, making them perfect for a salad.
The best shrimp and endive salad with blood oranges
This salad with shrimp is perfect for a meal, or skip the shrimp and it’s a bright and fresh side salad!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: salad
Ingredients
For the Shrimp:
- 1/2 pound large shrimp (I look for already peeled and deveined at the seafood counter)
- salt
- olive oil
The salad dressing:
- 1 tablespoon whole-grain mustard
- the juice of one lemon
- 3 tablespoons good olive oil
- 1/2 teaspoon salt
- For the Salad:
- 2 Belgian endives, cut into strips length-wise
- 4 cups baby arugula
- 1 blood orange, cut into segments
- 1 avocado, diced
- a handful of fresh basil leaves
Instructions
- Cook the shrimp in a medium skillet with a little olive oil. Add the shrimp and cook in a single layer for about 2 minutes without moving them. Season with salt and once they are bright pink and a little bit brown, turn over and season again with a little salt. Cook for another 1-2 minutes until done.
- In a salad bowl, whisk together olive oil, mustard, and lemon. Add the shrimp and toss and remove. Then add the arugula, basil, avocado, and orange segments and toss gently. Divide among 4 salad plates or bowls and divide the shrimp.
Notes
This recipe is from the newest cookbook of Giada De Laurentiis, Eat Better, Feel Better.
My son recently asked me how to cook shrimp and when I was trying to explain it, kind of sounded like I was guessing. So I sent him this article from Food 52.
You may also like this post for a main dish salad.
The best shrimp and endive salad with blood oranges is my choice for a healthy recipe today! But here are nine more healthy recipes to check out!
10 Healthy Recipe Ideas You Will Love
Healthy White Bean Dip // Modern Glam
Couscous and Sweet Potato Salad Recipe // Happy Happy Nester
Sugar Free Peanut Butter Bites // Tatertots & Jello
Best Avocado Toast With Egg Recipe // Inspiration For Moms
Lemon Blueberry Gluten Free Muffins // My 100 Year Old Home
Quinoa Edamame And Pea Salad // Craftberry Bush
A Healthy Main Course Salad with Shrimp // Most Lovely Things
How to Make Healthy Chicken Salad That’s Full of Flavor // Twelve On Main
Crunchy Kale Avocado Toast // Finding Lovely
“Mock” Garlic Mashed Potatoes // My Sweet Savannah
Annie you always get me with blood oranges and seafood.. This recipe is right up my alley!
You have me on a blood orange kick!! Making this next week yum!
Cindy! Citrus must be in season in California right now…I’m so jealous!
This is stunning Annie – I just made a shrimp/citrus salad with arugula – I love how your recipe uses crunchy endive!