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Quick and Easy Recipe
Shrimp, Avocado and Grapefruit Salad Recipe
Tangy salad for warm summer days
| Prep time: 10 Minutes |
American
|
| Cook time: 5 Minutes | Servings: 2 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 2 servings | |
| Calories 375 | |
| Calories from Fat 184 | 49% |
| Total Fat 21.4g | 27% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 172mg | 57% |
| Sodium 182mg | 8% |
| Potassium 796mg | 23% |
| Total Carbs 22.63g | 6% |
| Dietary Fiber 6.2g | 21% |
| Sugars 10.97g | 7% |
| Protein 26.06g | 42% |
Ingredients Convert Measures
- 1/4 cup grapefruit juice
- 2 teaspoons lime juice
- 1 tablespoon vegetable oil
- 2 teaspoons honey
- spinach leaves
- 1/2 pound bay shrimp
- 1 grapefruit (either pink/red or white)
- handful of sunflower seeds (no shell)
- 1 ripe avocado
Directions
- To make the vinaigrette: whisk together vinaigrette ingredients (grapefruit juice, lime juice, vegetable oil and honey).
- Heat oil in skillet and saute the shrimp until lightly browned (about 3-5 minutes).
- Quarter avocado lengthwise, pit and then peel. Cut into thin-medium slices. Season with salt and pepper if desired.
- Cut peel away from grapefruit (including white pith) and discard. The the remaining fruit into pieces.
- Toss spinach, shrimp, avocado and grapefruit together with half the vinegarette.
- Sprinkle sunflower seeds on top to finish.
