Citrus Salad Recipe Martha Stewart Recipe For Shrimp Recipe For Zucchini

ZUCCHINI SALAD

Steps:

• Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.

LEMON-BASIL SHRIMP WITH SHAVED ZUCCHINI SALAD

Steps:

• In a small bowl, toss together zucchini, radishes, 1 teaspoon oil, and 1 tablespoon lemon juice.
• In a large skillet, heat, remaining tablespoon oil over medium-high. Add shrimp, lemon zest, and garlic; season with salt and pepper. Saute until shrimp is opaque throughout, 4 minutes. Stir in remaining 2 tablespoons lemon juice. Remove from heat and stir in basil. Serve with couscous and salad.

GREEK SHRIMP SKEWERS WITH CHOPPED-ZUCCHINI SALAD

Steps:

• Heat grill to medium-high. Thread shrimp onto metal skewers, with tails facing same direction. Brush shrimp, zucchini, onion, and halved lemon with 3 tablespoons oil; season with salt and pepper. Grill, flipping once, until vegetables are softened in spots, shrimp are cooked through, and lemon is lightly charred, 6 to 8 minutes for vegetables, about 3 minutes for shrimp and lemon.
• Transfer vegetables to a cutting board, shrimp to a plate. Squeeze a grilled lemon half over shrimp. Roughly chop onion and zucchini; toss with lemon zest, 2 tablespoons oil, and feta. Season with salt and pepper. Toss couscous with remaining 3 tablespoons oil, juice from other grilled lemon half, and herbs; season with salt and pepper. Serve shrimp over couscous with zucchini salad, a drizzle of oil, and lemon wedges.

CITRUS SALAD

Steps:

• Working over a bowl to catch the juices, use a paring knife to slice between the sections and membranes of each grapefruit; remove the segments whole. Place each segment in bowl as completed. Repeat process with oranges in same bowl. Transfer to refrigerator. Recipe may be made up to this point 1 hour ahead.
• Make vinaigrette: In a small bowl, combine vinegar, honey, and salt and pepper to taste. Slowly whisk in olive oil, then canola oil, until mixture is well combined. Set vinaigrette aside.
• Just before serving, arrange radicchio and endive leaves on a large serving platter. Arrange grapefruit and orange segments in the center of the platter. Scatter red-onion slices over the top. Drizzle the reserved vinaigrette over the salad, and serve.

CITRUS SALAD WITH POMEGRANATE SEEDS

Steps:

• Cut away peel and pith of citrus fruits. Then, working over a bowl to catch the juices, cut segments free of membrane.
• Line a large serving platter with pomelo slices and place citrus segments in rows on top. Sprinkle with pomegranate seeds and garnish with gooseberries.

AVOCADO CITRUS SALAD

Steps:

• Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.
• Place arugula on a platter and top with avocados, radishes, and citrus segments with juices. Drizzle with oil, top with scallions, and season with salt and pepper.

SHRIMP WITH ZUCCHINI AND SPICY COUSCOUS

Steps:

• Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.
• Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.

REFRESHING CITRUS SALAD

Steps:

• Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed.
• Place salad greens in a large bowl. Pour in half of the dressing; toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.

CITRUS SALAD

Steps:

• Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

CITRUS SALAD WITH ENDIVE AND FENNEL

Steps:

• Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.