Avacado, Shrimp & Grapefruit Salad
Pretty in pink and green, this refreshing salad marries the crispness of Champagne Vinegar with zesty grapefruit. Vinaigrette: 1 shallot, finely chopped, 1/2 tsp. grapefruit zest, 2Tbs. fresh ruby red grapefruit juice, 2 Tbs. Champagne Vinegar, 3 Tbs. California EV Olive Oil, Sea Salt & Freshly ground Pepper to taste. Salad: 2 Ruby red Grapefruits, 2 medium avacados, 1 lb. chilled shrimp (21-25 per pound), peeled, cooked & deveined, 6 cups mixed greens.
Place all vinaigrette ingredients in a screw cap jar and shake until thoroughly combined. Peel grapefruits, removing pits and membranes to create sections. Reserve any juice. Cut avacados in half and remove pit & skin. Cut into 1/4 inch slices and drizzle with reserved grapefruit juice to prevent browning. Toss the mixed greens with halg of the vinaigrette.
Divide between 4 individual serving plates, top with grapefruit, avacado & shrimp, and drizzle with rest of dressing. |
