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The best shrimp and endive salad with blood oranges

shrimp and blood orange salad in flat bowls with linen napkins
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5 from 1 review

This salad with shrimp is perfect for a meal, or skip the shrimp and it’s a bright and fresh side salad! 

Ingredients

Scale

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

  1. 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. 
  2. 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.

Find it online: https://mostlovelythings.com/best-shrimp-and-endive-salad/