Green Goddess Salad with Shrimp & Citrus

This bright salad balances crunchy escarole with a zip of citrus, and a creamy dressing packed with avocado and herbs. Sheet-pan shrimp keep it simple, roasting in 5 minutes flat.

What You Get

Peeled and deveined shrimp (see note below)

Lemon

Escarole

Radish

Avocado

Blood orange(s)

Green goddess dressing

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 20 minutes 

Total Time: 20 minutes 

Step 1

Preheat the oven to 400°F. Line a sheet pan with foil.

Step 2

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. Add a squeeze of lemon and 1 teaspoon of fresh olive oil and turn to coat.

Step 3

Meanwhile, remove the outer layers and root of the escarole, rinse the leaves and shake dry, and 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 radish. Peel, pit, and dice the avocado. Peel the orange and slice or separate into segments.

Step 4

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 dressing and turn to coat. Fold in the avocado and orange last.

Step 5

Heap the salad on plates, top with the marinated shrimp, and serve.

Contains: eggs, 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.