Start to finish: 30 minutes
Servings: 2
1 medium naval or cara cara orange (or grapefruit), peeled, sliced, membrane and seeds removed
1 medium blood red orange, peeled, sliced, membrane and seeds removed
1/2 English cucumber, thinly sliced
1/4 medium avocado, sliced
1/4 fennel bulb, core removed, thinly sliced
1/4 small red onion, thinly sliced (To mellow the red onion flavor, shock the red onion slices by placing for ten seconds in ice cold water, and then blotting dry.)
1 cup watercress (or arugula or other favorite greens)
6 ounces steamed shrimp
1 tablespoon toasted pumpkin seeds (or other nut or seed)
1-2 tablespoons fresh lemon juice or orange juice
2 teaspoons high quality extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Optional: chopped fennel fronds for garnish
Layer the orange slices and cucumber on a platter. Top with the avocado slices, fennel slices, watercress, shrimp and pumpkin seeds. Squeeze the lemon or orange juice over the whole salad, and then drizzle with olive oil. Sprinkle with salt and pepper, and fennel fronds, if using.
Nutrition information per serving: 255 calories; 104 calories from fat; 12 g fat (2 g saturated; 0 g trans fats); 107 mg cholesterol; 737 mg sodium; 23 g carbohydrate; 6 g fiber; 15 g sugar; 16 g protein.
Melissa d’Arabian, Associated Press
