Skinnytaste.com
Servings: 4 • Size: 1/4 • Old Points: 6 • Weight Watcher Points+: 7 pt
Calories: 283.5 • Fat: 12 g • Carb: 19 g • Fiber: 6 g • Protein: 26 g • Sugar: 8 g
Sodium: 196 mg (without salt) • Cholest: 172.3mg
Ingredients:
- 2 navel oranges, peeled and sliced
- 1 lb jumbo shrimp, peeled and deveined (weight after peeled)
- 4 cups fresh arugula or baby greens
- 1 cup (1⁄2 small bulb) fresh fennel, thinly sliced or shaved w/ mandoline
- 1 medium-size ripe Hass avocado, sliced thin
For the vinaigrette:
- 1 large navel orange, peeled and squeezed
- 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
Directions:
For the vinaigrette:
Combine the orange juice from one of the oranges, lemon juice, olive oil, shallots, kosher salt and pepper in a container with a tight-fitting lid and shake it vigorously to combine.
Reserve 1⁄2 cup of the vinaigrette for dressing the salad and pour the remaining vinaigrette into a medium nonreactive bowl. Put the shrimp in the bowl, season with salt and pepper and toss; let it sit for about 30 minutes.
Information gathered from skinnygirl.com
