- 4 Valencia oranges – peeled, sectioned, and seeded
- 1 (16 ounce) package frozen cooked shrimp, thawed
- 1 (6 ounce) package baby spinach leaves
- 1 (8 ounce) can large pitted black olives, drained
- 3 tablespoons olive oil, or to taste
- 1 tablespoon balsamic vinegar, or to taste
- freshly ground black pepper to taste
- Toss orange sections, shrimp, spinach, and black olives together in a large salad bowl. Drizzle with olive oil and balsamic vinegar and sprinkle with black pepper. Chill salad before serving.