Shrimp Salad with Avocado and Grapefruit
A fresh main dish salad with seared shrimp, avocado, grapefruit, and a lemon garlic dressing.
Equipment
- Large skillet
- Large salad bowl
- Small bowl and whisk
- Sharp knife
Ingredients
Main Ingredients
- 1 tbsp olive oil for cooking the shrimp
- 1 lb medium shrimp peeled and deveined
- ¼ tsp kosher salt to season the shrimp
- ⅛ tsp black pepper freshly ground, for the shrimp
- 8 cup spring mix about 8 to 10 cups
- 1 ripe avocado sliced or diced
- 1 grapefruit peeled and sectioned
- 1 cloves garlic finely minced
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard optional
- ½ tsp lemon zest
- ¼ tsp kosher salt for the dressing
- ¼ tsp black pepper freshly ground, for the dressing
- 3 tbsp extra virgin olive oil
Instructions
Cooking
- Sear the shrimp. Season dry shrimp with salt and pepper and cook in hot oil about 2 minutes per side until opaque and 145 degrees F.
- Cool. Rest the shrimp on a plate for 5 minutes so the greens stay crisp.
- Whisk the dressing. Combine garlic, lemon juice, Dijon, zest, salt, pepper, and olive oil until glossy.
- Assemble. Toss greens, shrimp, avocado, and grapefruit, drizzle with dressing, and serve at once.
Notes
Substitutions: Use orange segments for the grapefruit and arugula for part of the spring mix.
Tips: Slice the avocado last and keep the dressing separate until serving.
Storage: Keep shrimp up to 3 days in the refrigerator and dress only what you plan to eat. Do not freeze.