Wednesday, January 28, 2015

Shrimp, Avocado and Grapefruit Salad

Making a salad in winter can be tough sometimes. There's not a whole lot of produce that is available that doesn't require some sort of cooking. That's why I love using avocados and citrus fruits in my salads in winter! One of my favorite winter salads is making a shrimp, avocado and grapefruit salad. I love the citrus notes with the creamy avocado, which I serve with a nice lemon parsley vinaigrette. I also use bay shrimp since they are already cooked and so my prep time is much shorter.

If you aren't a fan of shrimp, feel free to use cooked chicken pieces. And if you don't like grapefruit, orange slices are wonderful too. Just don't leave out the avocado! That's the best part. Yum!

Shrimp, Avocado and Grapefruit Salad

Serves 4

1 lb bay shrimp (sometimes called shrimp meat)
2 avocados
1 large or 2 medium grapefruit
your favorite greens (I like baby kale)


6 tbsp olive oil
2 tbsp lemon juice
2 tsp dried parsley
1/2 tsp ground mustard
1/4 tsp salt
1/8 tsp pepper

To make dressing, combine all ingredients in a bowl and whisk together. Alternatively, combine ingredients in a small jar, top with lid and shake to combine. Set aside.

For salad, rinse the bay shrimp and set aside. Cut the avocados in half, remove pit, then slice. Remove skin by scooping out avocado flesh with a spoon. For the grapefruit, cut off the top and bottom to create a flat surface, then using a knife, cut away the peel and the pith (white bitter stuff), leaving the pink interior. Cut along the membranes to create slices. (For a more on-depth tutorial, click here

Arrange greens on 4 plates, then top with grapefruit slices, avocado slices and bay shrimp. Whisk dressing to emulsify, then drizzle over the top of the salad. Enjoy!

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