Reader Tested:
“A nice light meal – I felt ‘cleansed’ after eating it! I served it with sliced whole wheat bread.”
Lisa Kucman, Toronto
Shrimp and grapefruit salad
16
PREP TIME
25 min
Makes
4 Servings
Roberto Caruso
Ingredients
- 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
Instructions
- 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.
FILED UNDER: Healthy Recipes lunch No Cook Salads seafood
