Shrimp, Avocado and Pink Grapefruit Salad
Ingredients
The salad
-
2
pieces
pink grapefruits, supremed (keep the juice)
-
26-30
pieces
tail on cooked shrimp
-
1
piece
avocado, diced
-
15-20
pieces
snow peas, julienned
-
handful
mint leaves, coarsely chopped
-
2
cups
mesclun (spring mix)
-
2
cups
baby spinach leaves
The dressing
-
Juice from your grapefruit
-
1
tsp
ginger, chopped
-
1
clove
garlic, chopped
-
1
tbsp
extra virgin olive oil
-
½
tsp
salt
-
¼
tsp
black pepper
-
10
pieces
mint leaves, chopped
-
1
tsp
unpasteurized honey
-
½
tsp
Dijon mustard
-
⅛
tsp
guar gum
Instructions
- Supreme the pink grapefruits over a bowl to catch the juice.
- Transfer the grapefruit juice to a blender and add the dressing ingredients, then blend until smooth.
- On two serving plates, arrange the mesclun and baby spinach with chopped mint leaves.
- Top each plate with half of the shrimp, avocado, snow peas, and grapefruit supremes.
- If desired, garnish with balsamic vinegar pearls.
- Pour the dressing over the salad just before serving.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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