Saute 3 ounces shrimp with 1 garlic clove, chopped, and 1 tablespoon lemon juice in a skillet coated with nonstick cooking spray. Combine 1/3 cup chopped bibb lettuce, 1/2 cup chopped endive, 1/2 cup chopped red cabbage, and 1/2 cup chopped fennel. Collect juice from 1/2 navel orange and 1/2 pink grapefruit. Peel and cut remaining fruit into segments. Whisk together 1/2 teaspoon olive oil and citrus juice and toss with mixed greens; 1/3 avocado, sliced; shrimp; and citrus segments. Top with 2 teaspoons Parmesan shavings and 2 teaspoons sunflower seeds.
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