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Shrimp, Pink Grapefruit, and Avocado Salad

Shrimp, Pink Grapefruit, and Avocado Salad
Total time:

0 min

Prep time:

0 min

Cook time:

0 min

To maximize the fresh citrus notes of the salad, we use the zest, juice, and pulp of the fruit. Canned hearts of palm can be found in the international section of most supermarkets.

ingredients

Serving Size: 2

1 pink grapefruit
1 tsp. grated zest from 1 orange
1 tsp. juice from 1 orange
2 shallots, minced
1/2 tsp. ground cumin
1/4 cup extra-virgin olive oil
As needed Salt and pepper
1 lb. large pre-cooked shrimp, peeled
1 (14-ounce) can hearts of palm, drained, rinsed, and sliced on bias into ½ inch pieces
1 ripe, Fresh California Avocado, pitted, skinned, and sliced thin
2 heads Bibb lettuce, leaves separated

Remember to check the label when you shop.

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Instructions

  1. Cut ends from grapefruit. Slice off rind and white pith by cutting from top to bottom of fruit. Holding grapefruit over bowl to catch juices, cut between membrane and pulp of each segment. Set aside segments and transfer 3 tablespoons juice to large bowl.
  2. Add orange zest, orange juice, shallots, and cumin to large bowl with grapefruit juice. Slowly whisk in oil until combined. Season with salt and pepper.
  3. Add shrimp, hearts of palm, avocado, grapefruit sections, and lettuce to bowl with dressing and toss to combine. Season with salt and pepper. Arrange lettuce leaves on individual plates and top with remaining ingredients. Serve.

Quick Prep Tip for Grapefruit
  • For perfect segments, first cut off the top and bottom of the grapefruit. Following the grapefruit's contour, cut away the peel and white pith. Then, over a bowl to catch the juices, slice between the membrane and one segment toward the center to separate one side. Slice along the membrane on the segment's other side until the segment falls out. Repeat with the remaining segments.

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