Source: Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast," HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.
This light and refreshing salad makes for a perfect warm-weather meal when avocados are in season.
1. Combine the orange juice, lime juice, honey, 1/2 teaspoon of the crushed red pepper, the soy sauce, and 1/4 teaspoon of the salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the 1/4 cup olive oil. Set the vinaigrette aside.
2. Heat 1 tablespoon of the remaining olive oil in a 12- inch saute pan over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Add the shrimp to the pan, in two batches if necessary, and cook until they have curled and are just cooked through, 2 minutes on each side. Transfer the shrimp to a paper towel-lined plate and reserve.
3. In a large mixing bowl, combine the greens, oranges, red onion, and pinch of salt. Whisk the vinaigrette, and add 3 tablespoons to the salad. Toss lightly to combine, and then divide the salad among four serving plates. Take 3 to 4 slices of the avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 285 | ||
Calories from Fat: 116 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 173.3mg | 6 % | |
Potassium 699.3mg | 18 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 13g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 285
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