Grilled shrimp, thin slices of avocado, shaved fennel and segments of orange are arranged over baby kale and mixed greens, all finished with a bright citrus vinaigrette.
Spring has arrived—though the unexpectedly cold weather in New York makes it hard to believe—my allergies tell a different story. With warmer days approaching, I’ve started trading heavy comfort dishes for lighter, fresher meals. This grilled shrimp, avocado, fennel and orange salad is one of the first recipes I reached for as I shifted to spring menus. It feels light and celebratory while still filling and satisfying.
This dish was inspired by my friend Raquel, who often texts photos of the stylish meals she enjoys when dining out and asks me how to recreate them. I promised I’d try, even though I wasn’t sold on fennel at first. Because Raquel raved about it, I picked up the ingredients and gave it a go. The fennel, sliced very thin on a mandoline, blended beautifully with the citrus and the grilled shrimp—its mild anise note adds a surprising brightness without overpowering the salad.
The first time I served it I felt like I was eating at a refined restaurant. It’s one of those dishes that would be lovely for a special spring or Mother’s Day meal because it looks elegant but is quick to make. My daughter Madison (she’s three) even enjoyed a good portion of it—she loved the shrimp, fennel and orange segments, though she skipped the avocado and greens. Leftovers kept well and tasted just as fresh the next day, making this an excellent option for a make-ahead lunch or light dinner.
This salad is light and flavorful, with a single serving coming in under 300 calories. It works well for many dietary needs—Weight Watchers, Whole30, Paleo, gluten-free, dairy-free and other plans—depending on ingredient choices. The combination of protein from the shrimp and fiber from the fennel, oranges and greens makes it both nourishing and satisfying.
Grilled Shrimp, Avocado, Fennel and Orange Salad
Grilled shrimp, slices of avocado, shaved fennel and orange segments served over baby greens with a citrus vinaigrette.
Details
Prep: 30 mins · Cook: 15 mins · Total: 45 mins
Yield: 4 servings · Serving size: 1/4
Ingredients
- 2 navel oranges, peeled and sliced into segments
- 1 lb jumbo shrimp, peeled and deveined (weight after peeled)
- 4 cups fresh arugula or baby mixed greens
- 1/2 small bulb fresh fennel, thinly sliced or shaved (use a mandoline for even slices)
- 1 medium ripe Hass avocado, thinly sliced
For the vinaigrette
- Juice of 1 large navel orange (reserve some segments for the salad)
- 3 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 3 tbsp minced shallots
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine the orange juice from the large orange, lemon juice, olive oil, minced shallots, a pinch of kosher salt and a few grinds of black pepper in a jar or container with a tight lid. Shake vigorously until well combined.
- Reserve 1/2 cup of the vinaigrette to dress the finished salad. Pour the remaining vinaigrette into a medium, nonreactive bowl for marinating the shrimp.
- Add the shrimp to the bowl with the vinaigrette and toss to coat. Season lightly with salt and pepper and let the shrimp sit for about 30 minutes to absorb the flavors.
- Prepare an outdoor grill or heat a grill pan over medium-high heat. Make sure the surface is well oiled to prevent sticking.
- Grill the shrimp until they are just cooked through and opaque, about 1 1/2 minutes per side for jumbo shrimp. Do not overcook—shrimp cook quickly and become rubbery if left on too long. Transfer the cooked shrimp to a plate.
- Divide the greens among four plates. Arrange the shaved fennel, orange segments and sliced avocado on top, then add the grilled shrimp.
- Season the assembled salads with salt and pepper to taste and drizzle each with about 2 tablespoons of the reserved vinaigrette. Serve immediately.
Nutrition (per serving)
Calories: 283.5 kcal · Carbohydrates: 19 g · Protein: 26 g · Fat: 12 g · Fiber: 6 g · Cholesterol: 172.5 mg · Sodium: 196 mg · Sugar: 8 g
This salad makes a bright, balanced meal that is quick to prepare once the shrimp have marinated. The mandoline-thin fennel provides a crisp texture and a subtle anise flavor that pairs beautifully with citrus and avocado. Leftovers can be kept for a day—store dressing separately and dress the salad just before serving to keep the greens crisp.
If you make this recipe, please leave a rating or comment to let others know how it turned out for you.
