Shrimp and blood orange salad | IGA Recipes

Shrimp and blood orange salad

Shrimp and blood orange salad

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

30 mL (3 tbsp.) sunflower oil
To taste, Fleur de sel and freshly ground pepper
45 mL (3 tbsp.) coarsely chopped pistachios
250 mL (1 cup) frozen cooked peeled deveined tail-less shrimp, 70-90, thawed
4 blood oranges
10 mL (2 tsp.) balsamic vinegar
1/2 white onion
1 Boston lettuce endive

Directions

Place lettuce leaves, endive spears, onion rings and orange slices on four serving plates.
Arrange shrimp attractively on top and sprinkle with toasted pistachios. Season with salt and pepper to taste.
Blend oil, balsamic vinegar and orange juice in a small bowl.
Drizzle onto salads. Enjoy!

Tip: For a meal salad, add one Boston lettuce, one endive and 250 mL(1 cup) shrimp to ingredients.