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Citrus Salad with Shrimp and Watercress

Citrus Salad with Shrimp and Watercress Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 Tbsp. organic apple cider vinegar
  • 1 whole organic pink grapefruit
  • 1 Tbsp. fresh organic mint, chopped
  • 1 tsp. grated organic grapefruit rind
  • 3 tbsp. fresh organic grapefruit juice
  • 2 Tbsp. organic extra virgin olive oil
  • ½ tsp. Celtic sea salt
  • ¼ tsp. freshly ground black pepper
  • 16 oz. jumbo shrimp, peeled and deveined
  • 2 whole organic blood oranges
  • ½ c. sliced organic red onion
  • 2 c. chopped organic watercress, trimmed
Instructions
  1. To prepare vinaigrette, combine grapefruit zest, grapefruit juice, olive oil, vinegar, salt and pepper stirring with a whisk. To prepare salad, add shrimp to large saucepan of boiling water. Remove from heat, and let stand for 5 minutes or until shrimp are done. Drain and rinse with cold water; drain. Cut a ¼-inch slice off top and bottom of oranges and grapefruit. Cut away peel so no white pith remains. Cut fruit crosswise into ¼-inch-thick slices, and discard any seeds. Cut each grapefruit slice into quarters. Arrange fruit on a serving platter. Drizzle fruit with 2 tablespoons vinaigrette.Combine shrimp, onion, mint, and 1 tablespoon vinaigrette, tossing gently to coat. Arrange shrimp mixture over fruit.Combine remaining vinaigrette, and watercress tossing gently to coat. Arrange watercress mixture over shrimp mixture. Serve immediately.
 

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Nutrient Information Per Batch

1017.1 kcal Calories, 508.6 mg Calcium, 76.03 g Carbohydrate, 680.96 mg Cholesterol, 36.65 g Total Fat, 12.17 g Fiber, 12.14 mg Iron, 246.98 mg Magnesium 2118.14 mg Potassium, 98.27 g Protein,173.49 mcg Selenium, 1864.01 mg Sodium, 51.68 g Sugars, 5.61 mg Zinc, 5.49g Saturated fat, 0 trans Fat, 21.7 g Monounsaturated fats, 6.17 g Polyunsaturated fats, 6482.61 IU Vitamin A, 0.8 mg Vitamin B6, 5.2 mcg Vitamin B12, 288.64 mg Vitamin C, 680.96 IU Vitamin D, 10.19 Vitamin E, 187.9 mcg Vitamin K, 151.18 mcg Folate,0.57 mg Vitamin B1(Thiamin),12.63 mg Vitamin B3(Niacin),0.45 mg Vitamin B2(Riboflavin), 3490.77 mcg Lycopene, 4275.39 mcg Lutein and Zeaxanthin, 0.33 g ALA, 1.16 g EPA, 0.99 gDHA,1070.77 mg Phosphorous, 0.68 mg Manganese, 36.24 mcg Alpha carotene, 3176.54 mcg Beta carotene, 318.94 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Eggs
  • No Corn
  • No Yeast
  • No Peanuts
  • No Fish
  • No Red Meat
  • No Pork
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Tubers
  • No Grains
  • No Legumes
  • No Nightshade

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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