Dinner: Grilled Shrimp, Pink Grapefruit, and Avocado Salad

Dazzle guests at your next ladies' lunch with this mouthwatering shrimp and avocado salad. Jewel-toned and tart, grapefruit beautifully offsets cool, creamy avocado and char-grilled shrimp.

This recipe includes superfoods such as:

Grapefruit

Health benefits of Grilled Shrimp, Pink Grapefruit, and Avocado Salad

Grapefruits are rich in folic acid. One grapefruit will give you 8% of your daily needs of folic acid.

Ingredients

16 medium shrimp
3 tsp. fresh lime juice
1/4 c. Extra virgin olive oil
1/2 tsp. Sea salt
1/4 tsp. crushed red pepper
1 large pink grapefruit
1 tsp. Dijon mustard
1 head butter lettuce
1/2 c. arugula
1 avocado

Instructions

Assemble the salad. Cut the peel from the grapefruit using a sharp knife. Cut out the segments, reserving the juice. Squeeze the juice from the remaining pith and pulp. Strain and measure 3 tablespoons juice. Set remaining juice aside for another use.
Whisk the Dijon, remaining 1/4 teaspoon salt, remaining 1 teaspoon lime juice, and the reserved grapefruit juice together. Whisk in remaining 3 tablespoons olive oil. Line 2 salad plates with lettuce and arugula. Arrange the shrimp, grapefruit, and avocado on top of the greens. Drizzle with grapefruit vinaigrette. Serve immediately.

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