Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 49 Times
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Shrimp, Grapefruit, and Avocado Salad
Cookbook
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
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.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
248 kcal
7 % daily value
75 % daily value
6 % daily value
641 mg
63 mg
10 g
11 g
7 g
22 g
53 mg
764 mg
2 g
15 g
10 % daily value
