Best Farro Avocado Shrimp And Orange Salad Recipes

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FARRO-CITRUS SALAD WITH SHRIMP



Farro-Citrus Salad with Shrimp image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 cup farro
2 blood oranges
1 1/2 pounds peeled and deveined large shrimp
1/2 teaspoon fennel seeds, crushed
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 bulb fennel
1 bunch watercress, trimmed
1/2 cup fresh parsley
1/3 cup halved pitted kalamata olives

Steps:

  • Bring a medium saucepan of water to a boil. Add the farro, stir and reduce the heat to low; simmer until tender, 20 to 25 minutes. Drain.
  • Meanwhile, grate the zest of 1/2 blood orange into a medium bowl. Add the shrimp, fennel seeds, a pinch of salt and 1/2 teaspoon pepper. Toss well, then set aside 10 minutes. Cut the peel off both oranges using a paring knife. Working over a large bowl, cut between the membranes to remove the orange segments so they fall into the bowl. Squeeze the remaining membranes to release any juices. Whisk in 2 tablespoons olive oil and the vinegar; set aside.
  • Halve the fennel bulb lengthwise and thinly slice crosswise, discarding the core. Add to the oranges along with the watercress, parsley and olives; do not toss the salad yet.
  • Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, turning occasionally, until just cooked through, about 3 minutes.
  • Add the farro to the salad, toss and season with salt and pepper. Divide among plates and top with the shrimp.

Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 273 milligrams, Sodium 1579 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 38 grams, Sugar 9 grams

SHRIMP & SCALLOPS OVER A ORANGE AVOCADO SALAD



Shrimp & Scallops over a Orange Avocado Salad image

This is by far one of my favorite salads. Warm seafood with a little spice served with a cool avocado and orange salsa over spicy arugula. A two minute dressing, quick salsa, and a five minute seafood makes for a great light dinner. I don't know about everyone else, but every now and then I love to eat a light salad for dinner, and this is perfect.

Provided by SarasotaCook

Categories     < 60 Mins

Time 50m

Yield 4-6 Salads, 4-6 serving(s)

Number Of Ingredients 21

1 (7 ounce) bag baby arugula
1 tablespoon mandarin orange juice
3 tablespoons olive oil
1 teaspoon red wine vinegar
1 teaspoon minced garlic
2 avocados, chopped
1/2 cup red onion, cut in half and thin sliced
1 (15 ounce) can mandarin oranges, drained (juice reserved for the dressing and seafood)
2 tablespoons lime juice
salt
pepper
3/4 lb large shrimp
3/4 lb sea scallops
1 tablespoon lime juice
1 tablespoon mandarin orange juice
3 tablespoons olive oil (2 for the marinade, 1 to saute)
1 tablespoon butter (to saute)
1/4 teaspoon red pepper
salt
pepper
fresh cilantro, chopped fine

Steps:

  • Scallops and Shrimp -- Bring the shrimp and scallops to room temperature Mix the lime juice, mandarin juice, red pepper, and olive in a large bowl and add the seafood, mix well so everything is combined. Only marinate 20-30 minutes.
  • Dressing -- Make the dressing and set to the side. In a small bowl or measuring cup, add the mandarin orange juice, olive oil, red wine vinegar and garlic and mix well.
  • Salsa -- As the dressing hangs out -- the scallops and shrimp are marinating, lets make the salsa. In a small bowl add the avocados, onion, oranges (you can cut them in half if you want, but I like them whole), and add the lime juice, salt and pepper. Nothing more. Done! Cover and set to the side. You are almost done.
  • Seafood -- In a medium size pan -- I prefer NO NON STICK, Stainless or cast iron, but if non stick is all you have that is fine. Add the remaining 1 tablespoon of olive oil and the butter to the pan and bring to medium high heat. Pat your scallops dry and season with a little salt and the pepper and sear on each side just 1-2 minutes until golden brown. DO not move until golden brown. Then they will easily move. If they stick, they are not ready to be turned over. Once, golden brown on both sides, remove and set to the side while you cook the shrimp. Add the shrimp to the same pan and cook 1-2 minutes until pink and they begin to curl. They also take only a couple of minutes.
  • Serve -- Toss the dressing already made with the arugula in a bowl. Don't over dress. If there is any extra dressing it is great over the seafood. I like to dress my greens very lightly. Add a couple of cups of the dressed salad to each plate. Next, Top with the avocado orange salsa and then top with the warm scallops and shrimp. Just garnish with chopped cilantro and any extra dressing if you want.
  • Serve with some fresh grilled bread.

MANDARIN ORANGE SHRIMP SALAD



Mandarin Orange Shrimp Salad image

This wonderful tossed salad is great for a special salad or even a main course. It's one of my most requested recipes. Omit or increase ingredients to suit your taste. Serves 8 as salad, 4-6 as main dish.

Provided by kmalavey

Categories     < 30 Mins

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 13

1/2 cup sugar
2 teaspoons paprika
1 1/2 teaspoons salt
1 tablespoon dry mustard
1/2 cup red wine vinegar
1 cup salad oil
2 heads romaine lettuce, cut in bite-sized pieces
2 (11 ounce) cans mandarin oranges
1 cup slivered almonds, toasted
1 lb fresh shrimp
2 ripe avocados, chopped
1 red onion, sliced into thin rings
2 tablespoons toasted sesame seeds

Steps:

  • Mix dressing ingredients and let sit over night or at least 3 hours in refrigerator.
  • Toast almonds and sesame seeds in frying pan.
  • Chop salad into bite-size pieces.
  • Slice onion into thin rings.
  • Cut avocado into 1/2 inch cubes.
  • Sprinkle lemon juice on avocado if not serving immediately.
  • Combine all salad ingredients including drained oranges and shrimp.
  • Toss, dress and serve.

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