Minted Orzo Salad With Grapefruit Recipe

Name: Minted Orzo Salad With Grapefruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh grapefruit juice; 1 tablespoon grated lemon rind; 1 tablespoon grated orange rind; 1 teaspoon olive oil; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 2 tablespoons minced oregano; 1 small jalapeno pepper, seeded, deveined and minced; 1 pound shrimp, cleaned; 1 1/2 cups chicken broth, homemade or low-sodium canned; 2 teaspoons olive oil; 1 small leek, cleaned and minced; 1 cup orzo; 1 bunch arugula, rinsed and dried; 1 bunch watercress, rinsed and dried; 1 bunch mint, rinsed and dried; 1 cup coriander leaves, rinsed and dried; 1 cup parsley leaves, rinsed and dried

Servings: persons

1 cup fresh grapefruit juice
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 teaspoon olive oil
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
2 tablespoons minced oregano
1 small jalapeno pepper, seeded, deveined and minced
1 pound shrimp, cleaned
1 1/2 cups chicken broth, homemade or low-sodium canned
2 teaspoons olive oil
1 small leek, cleaned and minced
1 cup orzo
1 bunch arugula, rinsed and dried
1 bunch watercress, rinsed and dried
1 bunch mint, rinsed and dried
1 cup coriander leaves, rinsed and dried
1 cup parsley leaves, rinsed and dried

1
Combine the grapefruit juice and grated lemon and orange rinds in a large glass or ceramic bowl.
2
Whisk in the olive oil.
3
Add the salt and pepper.
4
Pour half of the liquid into a separate bowl and refrigerate.
5
Add the oregano, jalapeno and shrimp to the remaining vinaigrette.
6
Toss to combine and refrigerate for 2 hours.
7
Grill the shrimp over hot coals until cooked through, about 2 to 3 minutes per side.
8
Set aside to cool.
9
Peel, devein and cut into bite-size pieces.
10
Pour the broth into a small saucepan.
11
Simmer over medium-low heat.
12
Combine the olive oil and leek in a nonstick skillet.
13
Cook over medium-low heat until the leek softens, about 5 minutes.
14
Add the orzo and stir to combine.
15
Ladle in 1/2 cup of the broth and stir.
16
Increase the heat to medium and continue adding the broth, 1/2 cup at a time, stirring constantly, until the orzo is tender, about 15 minutes.
17
Drain.
18
Rinse under cold running water.
19
Set aside.
20
Put the reserved vinaigrette in a salad bowl, add the salad greens and toss.
21
Add shrimp, orzo, coriander and parsley leaves and toss to combine.
22
Season with additional salt and pepper.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup fresh grapefruit juice, 1 tablespoon grated lemon rind, 1 tablespoon grated orange rind, 1 teaspoon olive oil, and more.

Yes, Minted Orzo Salad With Grapefruit falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Minted Orzo Salad With Grapefruit

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