SERVES 4
With 16 milligrams of fiber, large amounts of vitamin C, and a low sodium content, this composed salad is DASH diet perfection. Colorful and textured, the ingredients are a great midwinter reminder that summer will come again.
1 pound large shell-on shrimp
4 medium navel oranges
2 medium avocados, pitted and thinly sliced
Freshly squeezed lemon juice
5 tablespoons extra-virgin olive oil
3 tablespoons thawed orange juice concentrate
¼ cup cilantro leaves, finely chopped
4 cups butter lettuce, torn into bite-sized pieces
1. Bring a large pot of water to a boil. Add the shrimp (with shells) and cook until just pink, about 3 minutes. Drain and set aside.
2. Peel and section the oranges over a bowl to catch the juice. Set aside.
3. Coat the slices of avocado with lemon juice so they won’t turn brown.
4. In a small bowl, whisk together the olive oil, orange juice concentrate, and cilantro.
5. Peel and devein the shrimp.
6. To assemble the salad, divide the butter lettuce among 4 plates. Add a layer of orange sections and then a layer of avocado slices. Pile shrimp in the center of each salad, and then drizzle with the olive oil mixture. Serve.