6 servings (serving size: about 1/3 cup watercress mixture, 1/2 cup shrimp, and 1/2 cup fruit)

This light and zesty main-dish salad is a refreshing change from the heavier meals usually served this time of year. Full of bright colors, it takes advantage of all the citrus fruits now in season.

How to Make It

Step 1

To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.

Step 2

To prepare salad, add shrimp to large saucepan of boiling water. Remove from heat, and let stand for 5 minutes or until shrimp are done. Drain and rinse with cold water; drain.

Step 3

Cut a 1/4-inch slice off top and bottom of oranges and grapefruit. Cut away peel so no white pith remains. Cut fruit crosswise into 1/4-inch-thick slices, and discard any seeds. Cut each grapefruit slice into quarters. Arrange fruit on a serving platter. Drizzle fruit with 2 tablespoons vinaigrette.

Step 4

Combine shrimp, onion, mint, and 1 tablespoon vinaigrette, tossing gently to coat. Arrange shrimp mixture over fruit.

Step 5

Combine remaining vinaigrette, watercress, and kumquats, tossing gently to coat. Arrange watercress mixture over shrimp mixture. Serve immediately.

Ratings & Reviews

hopmamma's Review

November 16, 2012
refreshing and very tasty! did not use the kumquats or the mint and did add sliced avocado. will definitely make this again.

gunnercade's Review

June 07, 2010
Terrific salad. I sautee the shrimp in my cast iron skillet with a bit of olive oil. I also skip the kumquats and use romaine or spring mix, easier to find than watercress. It is extremely tasty and healthy.