Avocado and Grapefruit Salad with Shrimp

Makes: 2 servings 
Prep Time: 10 minutes 

Ingredients 

2 avocados, peeled and diced into bite size chunks 
2 pink grapefruit, peeled, segmented, seeds removed 
300 g pre-cooked shrimp, peeled, tails removed (I used the frozen kind) 
Romaine lettuce, washed and chopped  (any fresh greens will work) 


Citrus vinaigrette*:
4 Tbsp olive oil 
2 Tbsp grapefruit juice 
1 Tbsp fresh cilantro, minced 
1/4 red onion, minced 
​salt and pepper to taste 

The vinaigrette recipe makes more dressing than you will need. Drizzle a little on top and then refrigerate the rest to dress another salad later.

Avocado and Grapefruit Salad with Shrimp

 Avocado is high in calories, but don't shy away because this fruit is loaded with vitmains, minerals and heart healthy forms of fat.

The citrus flavour of grapefruit and the warm richness of avocado pair perfectly, making this salad a delicious no cook meal bursting with flavour.
Keely Fraser, PDt., MSc. 
Registered Dietitian 
Instructions 

1. In a jar, combine the vinaigrette ingredients and shake well. Set aside. 

2. Using a sharp knife, peel and segment the grapefruit. This is the toughest part of the entire recipe and takes a bit of time, but is definitely worth the effort.  Remove all of the tough outter peel and the white membrane, cutting right down to the flesh. Remove the segments one by one and discarding the seeds and bitter membrane.

​3. Peel and dice the avocado.

4. In a colander rinse the shrimp in cold water and discard the tails. For this recipe I used frozen pre-cooked, peeled jumbo shrimp.  I rinsed them with a bit of warm water to thaw them out and bring them to room temperature. Once rinsed and thawed, place the shrimp on piece of kitchen towel and pat dry. 

5. Wash and dry the romain lettuce. Chop or tear leaves into bite size peices.

6. To assemble the salad, divide the ingredients onto two seperate plates. Layer the shrimp, avocado and grapefruit on a bed of lettuce. Drizzle with the citrus vinaigrette and enjoy!