Minted Orzo Salad With Grapefruit
- Total Time
- 40 minutes, plus 2 hours' refrigeration
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Ingredients
- 1cup fresh grapefruit juice
- 1tablespoon grated lemon rind
- 1tablespoon grated orange rind
- 1teaspoon olive oil
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
- 2tablespoons minced oregano
- 1small jalapeno pepper, seeded, deveined and minced
- 1pound shrimp, cleaned
- 1½cups chicken broth, homemade or low-sodium canned
- 2teaspoons olive oil
- 1small leek, cleaned and minced
- 1cup orzo
- 1bunch arugula, rinsed and dried
- 1bunch watercress, rinsed and dried
- 1bunch mint, rinsed and dried
- 1cup coriander leaves, rinsed and dried
- 1cup parsley leaves, rinsed and dried
The Vinaigrette
The Salad
Nutritional analysis per serving (4 servings)
325 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 32 grams protein; 599 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the grapefruit juice and grated lemon and orange rinds in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Pour half of the liquid into a separate bowl and refrigerate.
- Step 2
Add the oregano, jalapeno and shrimp to the remaining vinaigrette. Toss to combine and refrigerate for 2 hours. Grill the shrimp over hot coals until cooked through, about 2 to 3 minutes per side. Set aside to cool. Peel, devein and cut into bite-size pieces.
- Step 3
Pour the broth into a small saucepan. Simmer over medium-low heat. Combine the olive oil and leek in a nonstick skillet. Cook over medium-low heat until the leek softens, about 5 minutes. Add the orzo and stir to combine. Ladle in ½ cup of the broth and stir. Increase the heat to medium and continue adding the broth, ½ cup at a time, stirring constantly, until the orzo is tender, about 15 minutes. Drain. Rinse under cold running water. Set aside.
- Step 4
Put the reserved vinaigrette in a salad bowl, add the salad greens and toss. Add shrimp, orzo, coriander and parsley leaves and toss to combine. Season with additional salt and pepper.
Private Notes