Shrimp, Grapefruit, and Avocado Salad

Shrimp, Grapefruit, and Avocado Salad - Recipe Finder

Shrimp, Grapefruit, and Avocado Salad

Info

Course:
Main Course
Prep Time:
15 Mins
Total Time:
Under 1 Hour
Skill Level:
Easy
Cost:
Moderate

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A tangy salad to satisfy seafood lovers, this is simple enough for a weekend brunch, but special enough to serve to dinner guests.

Yield

Makes 6 servings

Ingredients

3 tbsp Asian fish sauce
3 tbsp fresh lime juice
2 tbsp sugar
2 tbsp avocado or olive oil
30 large shrimp, cooked, peeled, and deveined
2 large pink grapefruit, segmented
3 red radishes, thinly sliced
2 avocados, peeled, pitted, and cut into chunks or slices
3 scallions, thinly sliced
6 oz (175g) baby salad greens (mesclun)
Bunch of watercress, thick stems discarded
6 sprigs of mint leaves, stems discarded, leaves torn

Directions

1. Make the dressing. Combine all of the ingredients together in a jar, and shake until blended.

2. Pat the shrimp dry with paper towels, and place in a bowl. Add 2 tbsp of the dressing and toss.

3. Toss the grapefruit, radishes, avocados, scallions, greens, watercress, and mint leaves in a large bowl. Divide among 6 dinner plates. Arrange 5 shrimp on top of each, and drizzle with the remaining dressing. Serve immediately.

Variation:

Lobster and Crab Salad: Substitute chunks of lobster or lump crab meat for the shrimp.

Notes

Prepare ahead: The dressing can be made several days in advance and refrigerated.