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This bright salad balances crunchy escarole with a zip of citrus, and a creamy dressing packed with avocado and herbs. Sheet-pan shrimp roast in 5 minutes flat for a super simple weeknight supper.
Contains: eggs, crustacean shellfish. Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Peeled, deveined shrimp (see note below)
Green goddess dressing
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
Drain the shrimp and pat dry with paper towels. Pile the shrimp on the prepared pan, drizzle with 1 tablespoon olive oil, season with a pinch of salt, and toss to coat. Bake until the shrimp is bright pink and tightly furled, about 5 minutes. Squeeze with lemon juice and 1 teaspoon of fresh olive oil and turn to coat.
Meanwhile, remove the outer layers and root of the escarole, rinse the leaves, and shake dry, Tear them into bite-size pieces (you should have about 6 cups of leaves; you may not need the whole head). Wash and slice the radishes. Peel, pit, and dice the avocado. To prep the orange(s), cut off the top and bottom, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the orange(s) into rounds or half moons.
In a large bowl, combine the escarole and radish, drizzle with the remaining lemon juice, season with a pinch of salt and grind of pepper, and turn to coat. Drizzle with the green goddess dressing and turn to coat. Toss in the avocado and oranges last.
Heap the salad on plates, top with the shrimp, and serve.