Shrimp Grapefruit Avocado Salad

Earlier this week, I found a great recipe for a salad that featured fresh oranges with Brussels sprouts, avocado and pomegranate seeds that I found at http://www.twopeasandtheirpod.com/brussels-sprout-pomegranate-citrus-salad/ 

It was tossed with a dressing made of orange juice and zest with some honey and olive oil. I made some changes this time, adding shrimp and replacing the oranges for pink grapefruit. For the dressing, I made a pineapple vinaigrette with pineapple juice, olive oil, a little rice wine vinegar with Himalayan sea salt and fresh ground pepper. It was colorful, refreshing and lively!

Here is my version:

Shrimp Grapefruit Avocado Salad Recipe

Ingredients:

• 1 1/2 cups of shaved Brussels Sprouts Save yourself sometime. Trader Joe's has them prepackaged
• 1 Pink Grapefruit, peeled and membranes removed, chopped into chunks
• 1 Avocado, cubed into 2 inch pieces
• Shrimp (adjust quantity to your liking): I used frozen precooked with tails off, defrosted in cold running water and drained
• 1/2 cup pomegranate seeds

Dressing:

• 1 cup pineapple juice
• 1/4 olive oil
• 2 TB Rice Wine Vinegar
• Sea Salt and Pepper (to taste)

Mix all the above ingredients for salad gently in large bowl. Whisk together the ingredients for the dressing separately in another bowl. I like to have small plates and come back for seconds (somehow it seems like I demonstrate some restraint this way) so I keep the dressing separate and just drizzle on my individual portion. I think it keeps fresher as well, and stays crisp so you can have it for more than just one snack/meal.