Shrimp and grapefruit salad



25 min


4 Servings

Shrimp and grapefruit salad

Roberto Caruso


  • 2 large grapefruit
  • 1 firm ripe avocado
  • 2 tbsp olive oil
  • 1 tbsp red-wine vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp honey
  • 1/8 tsp salt
  • 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
  • 2-Jan 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.

Nutrition (per serving)

  • 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.

Reader Tested:

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