Shrimp and grapefruit salad
19
- Prep Time25 mins
- Total Time25 mins
- Makes4 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 23g, Carbohydrates 28g, Fat 16g, Fibre 11g, Sodium 524mg.
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