So picture this: Shrimp. Salad. Grapefruit. In one bowl. With a tasty dressing. Yeah, we’re not kidding. And no, you’re not dreaming. Avocados and grapefruit make the perfect pair, especially in a shrimp salad. From the buttery richness of the avocado to the bright splash of sweet and tart of the grapefruit, we’re pretty sure this was a match made in shrimp salad heaven.
Here is a simple guide on how to make this show-stopping salad (check out our tips on how to perfectly segment your grapefruit). You’ll be asked to bring this to every event, we’re sure of it. Are you looking for a vegan or flexitarian meal instead? Swap out the shrimp with some nuts, or just another one of your favorite proteins. If not, load up on more lettuce and enjoy!
ingredients
For the shrimp
1 lb of large peeled and de-veined shrimp
3 tbsp. extra virgin olive oil
3 tbsp. lemon juice
1 clove of garlic, minced
For the salad
1 SweeterSorts grapefruit, sectioned
1 ripe avocado, peeled and quartered
1/2 cucumber, sliced and quartered
Spring salad mix
For the dressing
1/4 cup freshly sqeezed grapefruit juice
2 tbsp. extra virgin olive oil
1 tbsp. red wine vinegar
1 tsp. dijon mustard
1/2 tsp. honey
2 tbsp. fresh parsley, chopped
Freshly ground salt & pepper to taste
instructions
1. In a large skillet, heat the olive oil over medium high heat. Add the garlic and cook until light golden, about 2 minutes.
2. Add the shrimp and lemon juice and cook, stirring occasionally until done (about 3-4 minutes). Set it aside to cool.
3. In a small bowl, whisk together the ingredients for the salad dressing. Let it sit for 10 minutes.
4. In a large bowl combine the salad mix, cucumber, avocado grapefruit and shrimp.
5. Drizzle with vinaigrette just before serving.
