Seafood-Citrus Salad With Vanilla Bean-Black Pepper Vinaigrette Recipe

Name: Seafood-Citrus Salad With Vanilla Bean-Black Pepper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vanilla-Black Pepper Vinaigrette (makes about 1 1/2 cups); 1 tablespoon fresh lime juice; 1 tablespoon fresh orange juice; 1 tablespoon fresh lemon juice; 3 tablespoons rice wine vinegar; 2 whole vanilla beans (be sure to use soft fresh beans); 1 1/2 teaspoon freshly ground black pepper; 1 tablespoon orange zest; 1 cup olive oil; 1 teaspoon sugar; Citrus Seafood Salad with green olives; 3 cups of thinly sliced oranges, blood oranges and navel oranges; 1 pound rock shrimp; 1/2 pound large shrimp; 1 head of Bibb (butter) lettuce; 1 sliced avocado

Servings: persons

Vanilla-Black Pepper Vinaigrette (makes about 1 1/2 cups)
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
3 tablespoons rice wine vinegar
2 whole vanilla beans (be sure to use soft fresh beans)
1 1/2 teaspoon freshly ground black pepper
1 tablespoon orange zest
1 cup olive oil
1 teaspoon sugar
Citrus Seafood Salad with green olives
3 cups of thinly sliced oranges, blood oranges and navel oranges
1 pound rock shrimp
1/2 pound large shrimp
1 head of Bibb (butter) lettuce
1 sliced avocado

1
To make the vinaigrette: Combine the lemon,lime and orange juices, sugar and the vinegar in a jar.
2
With a sharp knife, make a slit from end to end of the vanilla bean , but don't cut all the way through. Using the knife, gently scrape all the pulp out of the beans and add to the juices.
3
Grind the black pepper and add to the juices. Add the rice wine vinegar. Slowly drizzle in the olive oil while whisking the ingredients together. Add the orange zest. Refrigerate to infuse the flavors. (you can put the vanilla bean back in until ready to use)
4
Shake before using.
5
To make the salad: Peel and cut the oranges into thin slices, crosswise.
6
Saute the shrimp in a tiny bit of olive oil, drain, and cool completely.
7
Break up the leaves of a head of Bibb lettuce into small pieces.
8
Toss the orange slices, seafood and avocado slices and Bibb lettuce with the Vanilla Bean-Black Pepper Vinaigrette .(remove the vanilla beans and shake well)

971

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 16 ingredients. The key ingredients include: Vanilla-Black Pepper Vinaigrette (makes about 1 1/2 cups), 1 tablespoon fresh lime juice, 1 tablespoon fresh orange juice, 1 tablespoon fresh lemon juice, and more.

Yes, Seafood-Citrus Salad With Vanilla Bean-Black Pepper Vinaigrette falls under the Seafood 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.

Seafood-Citrus Salad With Vanilla Bean-Black Pepper Vinaigrette

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