Grapefruit and Avocado Salad
Grapefruit and Avocado Salad with pan seared shrimp and a delicious sweet lemon dressing served over a bed of your favorite greens.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 2 heads Boston Bib lettuces , chopped
- 2 avocados , peeled, and sliced into 1/2'' wedges
- 2 grapefruits
- 1 pound raw shrimp , shelled (optional)
For the dressing
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon dijon mustard
- 1 Tablespoon granulated sugar
- 2 Tablespoons grapefruit juice (leftover from peeling the grapefruit)
Add olive oil to saucepan over medium high heat. Add garlic and cook for 30 seconds.
Add shrimp and saute for a few seconds, just until pink on both sides (don't over cook!).
Peel the rind off the grapefruit. Halve it, and then remove the skin from each individual slice so that your just left with slices of grapefruit flesh. Do this over a plate, and save any juice that accumulates on the plate.
Layer bib lettuce with avocado and grapefruit.
Top with cooked shrimp. Pour desired amount of dressing on top.
For the dressing, whisk all ingredients together in a bowl until well combined.
Calories: 384kcal | Carbohydrates: 22g | Protein: 3g | Fat: 33g | Saturated Fat: 4g | Sodium: 20mg | Potassium: 700mg | Fiber: 7g | Sugar: 11g | Vitamin A: 68.2% | Vitamin C: 57.6% | Calcium: 5.4% | Iron: 8.1%