Saturday, January 19, 2013

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 

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

  • 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
  • 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.

1 comment:

  1. See, it's not hard is it? Great job, love the name and your recipe looks delish!