Avocado and Grapefruit Salad with Shrimp

Makes: 2 servings 
Prep Time: 10 minutes 

Ingredients 

2 avocados, peeled and diced into bite-sized chunks
2 pink grapefruits, peeled, segmented, and seeds removed
300g pre-cooked shrimp, peeled and tails removed (frozen shrimp works well)
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

Note: The vinaigrette recipe makes more dressing than needed. Drizzle a little on top of the salad and refrigerate the rest for future use.

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Instructions 

1. In a jar, combine the olive oil, grapefruit juice, minced cilantro, minced red onion, salt, and pepper. Secure the lid and shake well until emulsified. Set aside.

2. Using a sharp knife, carefully peel the grapefruit, removing the tough outer peel and white membrane to reveal the flesh. Segment the grapefruit by cutting between the membranes, removing seeds and any bitter parts.

3. Peel the avocados and cut them into bite-sized chunks.

4. Rinse the pre-cooked shrimp in a colander under cold water. If using frozen shrimp, thaw them by rinsing with warm water until they reach room temperature. Pat the shrimp dry with a paper towel.

5. Wash and thoroughly dry the romaine lettuce. Chop or tear the leaves into bite-sized pieces.

6. On two plates, create a bed of romaine lettuce. Layer the shrimp, avocado, and grapefruit segments over the lettuce. Drizzle with the citrus vinaigrette and serve immediately. Enjoy your fresh and vibrant Avocado and Grapefruit Salad!