SHRIMP, AVACADO AND GRAPEFRUIT SALAD
This is one of my favorite summer salads. The crunchiness of the celery and the sweet/tart grapefruit offer a wonderful contrast of flavors and textures. Like peanut butter and jelly, avocado and shrimp go great together. Using the fruit juice in the vinaigrette marries the flavors even more. And if you like wine, the “grapefruitiness” of a Sauvignon Blanc matches wonderfully. Split this recipe between 2 for a full meal or 4 for a first course. Either way you’ll have happy people.
Shrimp, avocado and grapefruit salad
For the salad
- 1 lb of raw, peeled, shrimp. 21-25 count.
- 2 ruby grapefruit peeled and halved
- 1 head butter lettuce or green leaf lettuce, rinsed and chopped
- ½ red or yellow onion, shaved
- 3 stalks celery
- 1 ripe Haas avocado
For the dressing
- 4 Tablespoons EVOO
- 1 Tablespoon champagne or while balsamic vinegar
- Juice from ½ grapefruit
- ½ teaspoon Dijon mustard
- ½ teaspoon celery seed
- 1 teaspoon honey
- 1 clove garlic, crushed
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
In a large pot of boiling water, cook the thawed shrimp 1-2 minutes. Rinse immediately and submerge in ice water. Set aside.
Peel both grapefruit and separate 1 grapefruit in half pole to pole. Squeeze ½ grapefruit and add juice to a mixing bowl. Combine the remaining dressing ingredients. Whisk and set aside,
Chop or tear the lettuce in bite size pieces, chop the celery, shave the onion and add to a salad bowl. Peel the remaining grapefruit halves. Remove the seeds, and as much as the pith and membrane as possible. Cut into small pieces. Cut the avocado in ½ and with a sharp knife, section into small pieces, removing with a spoon.
Drain the shrimp and pat dry with paper towels. In a small bowl toss the shrimp with a few Tablespoons of the vinaigrette. Toss the salad with the dressing. On 4 plates (or 2 for dinner) divide the greens equally. Add the avocado, the grapefruit, and top with the shrimp. Serve immediately and salt and pepper to taste. Pour a cold glass of Sauvignon Blanc or Pinot Gris and enjoy! A dry Rosé works well too.
Tips: Add a chopped red bell pepper for color. Chill the salad plates and forks.