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Shrimp, Grapefruit, and Avocado Salad Recipe-977

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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
Prep time: 15 Mins


  • 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



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.


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


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

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

248kcal (12%)
74mg (7%)
45mg (75%)
194mcg RAE (6%)
53mg (18%)
764mg (32%)
2g (11%)
15g (23%)
2mg (10%)

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