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Shrimp, Grapefruit, and Avocado Salad

Updated February 23, 2016

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

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

Makes6 servings

Preparation Time15 min

Preparation Time - Text15 mins

CostModerate

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Mealbrunch, dinner

Taste and Texturejuicy, light, tangy

Type of Dishsalad

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

Instructions

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

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

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.

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

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