Shrimp and grapefruit salad

Prep 25 min
Makes 4 Servings



large grapefruit
firm ripe avocado
2 tbsp
1 tbsp
red-wine vinegar
1 tsp
Dijon mustard
1/4 tsp
1/8 tsp
2 tbsp
finely chopped fresh dill
142-g pkg
baby spinach, about 8 cups packed
454-g pkg
frozen cooked large shrimp, thawed and peeled
English cucumber, seeded and thinly sliced
398-mL can
artichoke hearts, drained, rinsed and quartered


  • Slice peel from top and bottom of grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut out segments over a bowl to catch juice. Leave segments in bowl and reserve 1/4 cup juice. Cut avocado in quarters around pit. Remove and discard pit, then peel and dice.
  • Pour reserved juice into a small bowl. Whisk in oil, vinegar, Dijon, honey and salt. Stir in dill.
  • Divide spinach among 4 plates. Top with grapefruit slices, avocado, shrimp, cucumber and artichokes. Drizzle salads with dressing just before serving.

Reader Tested:

“A nice light meal – I felt ‘cleansed’ after eating it! I served it with sliced whole wheat bread.”
Lisa Kucman, Toronto


Calories 326, Protein 23 g, Carbohydrates 28 g, Fat 16 g, Fibre 11 g, Sodium 524 mg.

Wine Pairings

A chilled-to-frosty vinho verde is a brilliant match for a virtuous, crunchy Shrimp & Grapefruit Salad. Subtle flavours of avocado and dill match barely-there effervescence and a tongue-teasing snap of minerality. It’s low in alcohol too – only 9 percent!
Gatão Vinho Verde, Portugal, $11.

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