Fennel and Orange Salad Topped with Prawns Shrimp
Brighten up your table with this vibrant Fennel and Orange Salad topped with succulent prawns or shrimp. This refreshing dish combines the crisp anise-like crunch of thinly sliced fennel with the juicy sweetness of navel oranges, creating a delightful balance of flavors. Tossed with peppery arugula and drizzled with a zesty dressing made from fresh orange juice, lemon, and honey, it’s a perfect harmony of savory and sweet. Tender cooked prawns add a touch of seafood elegance, while a sprinkle of fresh dill delivers an aromatic finish. Ready in just 20 minutes and packed with nutrients, this citrus salad makes a stunning appetizer or light main course that’s sure to impress. Keywords: fennel and orange salad, shrimp salad, citrus salad recipe, easy seafood recipes, healthy salad ideas.
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Recipe Information
Ingredients
- 1 large Fennel bulb
- 2 medium Navel oranges
- 250 grams Cooked prawns or shrimp
- 50 grams Arugula (rocket leaves)
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 1 tablespoon Fresh dill
Instructions
Trim the fennel bulb by cutting off the stalks and removing any tough outer layers. Thinly slice the bulb using a sharp knife or mandoline. Set aside.
Peel the oranges and remove as much of the white pith as possible. Slice the oranges crosswise into rounds, then cut the rounds into halves or quarters. Catch any juice while cutting and reserve it in a small bowl.
In a large serving bowl, arrange the sliced fennel, orange pieces, and arugula.
In a small bowl or jar, whisk together the reserved orange juice, olive oil, lemon juice, honey, salt, and black pepper to create the dressing.
Scatter the cooked prawns (shrimp) over the salad.
Drizzle the dressing evenly over the salad and toss gently to coat.
Finely chop the fresh dill and sprinkle it over the top of the salad as a garnish.
Serve immediately and enjoy this refreshing, citrusy dish.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 49.2 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 487 mg | 37% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2766 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
