SHRIMP, AVOCADO, AND GRAPEFRUIT SALAD
Grapefruit's piquant bitter juiciness balanced by French dressing's sweetness and creamy avocado, all adorning succulent shrimp atop a bed of greens...truly, it's a marriage made in heaven! This recipe makes 2 large servings, but can easily serve 4 as appetizers.
Provided by Be Curious Cuisine
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed.
- Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.
Nutrition Facts : Calories 1397 calories, Carbohydrate 36.5 g, Cholesterol 1685.8 mg, Fat 54.8 g, Fiber 5.9 g, Protein 183.2 g, SaturatedFat 9 g, Sodium 2341.3 mg, Sugar 27.7 g
SPICY SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT DRESSING
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan. Bring to a boil, then pour into a large bowl. Add 1 cup of cold water and set brine aside to cool completely. Add shrimp and refrigerate for 30 minutes.
- For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, about 2 minutes, remove from heat. Set oil aside to steep 30 minutes. Strain and reserve the oil.
- Prepare an outdoor grill with a medium fire.
- Segment both grapefruit over a bowl, reserving the juice (see page 000). Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl. Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing. Season with black pepper to taste.
- Remove shrimp from brine and pat dry. Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
- Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing. Gently toss in avocados and divide the salad among 4 plates. Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing.
SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE
Categories Salad Citrus Fruit Nut Shellfish Appetizer Quick & Easy Lunch Grapefruit Shrimp Avocado Spinach Winter Hazelnut Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Whisk together vinaigrette ingredients with salt and pepper to taste.
- Assemble salad:
- Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
- Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
- Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
- Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
- Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
- Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.
GRAPEFRUIT SHRIMP SALAD
Joanne Beaupre combines orange juice, red wine vinegar and Dijon mustard in the tangy dressing that perks up her seafood salad. "I had tried a similar salad at a restaurant," she writes from Manchester, Connecticut. "I adapted this version for a fun lunch to take to work. It always gets comments."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place lettuce on four serving plates. Arrange the grapefruit, avocado and shrimp over lettuce. In a small bowl, whisk the vinaigrette ingredients. Drizzle over each salad.
Nutrition Facts : Calories 266 calories, Fat 12g fat (2g saturated fat), Cholesterol 221mg cholesterol, Sodium 445mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
AVOCADO, GRAPEFRUIT AND GRILLED SHRIMP SALAD
Provided by Molly O'Neill
Categories easy, quick, salads and dressings
Time 15m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the olive oil and cayenne pepper in a nonstick skillet. Heat over high heat until barely smoking. Add the shrimp and saute until the shrimp turn opaque, about 3 minutes. Transfer to a plate. Set aside to cool. Slice in half lengthwise. Set aside.
- Combine the grated lemon and orange rinds with the orange and lime juices in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Add the avocado slices and grapefruit sections. Toss gently. Take the avocado slices and grapefruit sections out of the bowl, one by one, and arrange them in a large ring on a round platter, slightly overlapping each other. Add the shrimp to the citrus and toss in the remaining vinaigrette. Mound the shrimp in the center of the ring. Garnish with the mint.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 623 milligrams, Sugar 9 grams, TransFat 0 grams
AVOCADO AND GRAPEFRUIT SALAD
Provided by Ina Garten
Time 10m
Yield 4 to 6 sevrings
Number Of Ingredients 7
Steps:
- Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
- Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
- Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
CHILLED SHRIMP AND AVOCADO SALAD
This is a great summer salad. Lovely served with fresh fruit and crusty bread. Easy recipe to double. Use more or less shrimp your preference.
Provided by Baby Kato
Time 12h20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions.
- Add salt and pepper to dressing, cover and refrigerate over night.
- When you are ready, peel the shrimp.
- Peel and slice the avocado and cucumber.
- Arrange the lettuce leaves and cucumber on plate.
- Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.
Nutrition Facts : Calories 781.5, Fat 59.8, SaturatedFat 9.7, Cholesterol 261.9, Sodium 2336, Carbohydrate 51.5, Fiber 10.8, Sugar 11.9, Protein 18
GRAPEFRUIT, AVOCADO AND FENNEL SALAD
Categories Salad Vegetarian Grapefruit Orange Avocado Fennel Arugula Fall Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
- Using sharp knife, cut between membranes of grapefruits to release segments.
- Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.
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