market salad with bitter greens and citrus grilled shrimp

This quick and simple marinade lends a lot of flavor. It’s adaptable, too. Feel free to use a combination of whatever citrus you have on hand—orange, lemon, and lime all work great! This can work as a quick marinade or be used overnight if you’d like to make it in advance.

You’ll then build a beautiful salad with citrus, goat cheese, fennel, and bitter greens. It’s a sure hit.

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YIELD — 1 serving

Print Recipe

Ingredients

FOR THE CITRUS SHRIMP

2 oz shrimp
½ clove garlic, minced
½ tsp ginger, minced
½ Tbsp mint, finely chopped
½ tsp extra virgin olive oil
½ Tbsp orange juice
½ Tbsp lime juice
½ tsp orange zest
½ tsp lime zest
Kosher salt
Fresh cracked black pepper

FOR THE SALAD

¾ cup farro, cooked (¼ cup dry)
1 cup little gem lettuce, chopped
½ cup radicchio, sliced
½ cup arugula
½ cup fennel, sliced
1 orange, peeled and sliced or segmented
1 Tbsp goat cheese
1 tsp extra virgin olive oil
Juice from ¼ orange
Kosher salt
Fresh cracked black pepper

Directions

1. Marinate the citrus shrimp: In a large bowl combine the garlic, ginger, mint, olive oil, orange juice, lime juice, orange zest, lime zest, salt, and pepper; whisk together.

Place the shrimp into a ziplock bag or an airtight container and pour the marinade on top. Toss the shrimp to coat and let them marinate for 30 minutes (or overnight; see note).

2. Cook farro according to package directions if you don’t have any prepared; run under cold water to cool.

3. Sauté the shrimp: Heat a large grill pan over medium-high heat. Add shrimp to pan and arrange in an even layer; cook for about 2 minutes then flip and cook another 2 minutes or until shrimp is pink and cooked through.

4. Assemble the salad: Plate lettuce, radicchio, arugula, and fennel on a large plate or in a large bowl; season with a pinch or two of salt. Top with farro, orange, shrimp, and goat cheese; dress with olive oil and orange juice.

PREP-AHEAD: The shrimp can marinate in the fridge overnight.

NOTES: Omit cheese or use a DF cheese to make DF.

Nutrition Information

Calories: 406
Carbs: 44g
Pro: 22g
Fat: 11g

photo for Weeknight Dinners by Melissa Peterson

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.