142-g pkg baby spinach, about 8 cups packed
454-g pkg frozen cooked large shrimp, thawed and peeled
2-Jan English cucumber, seeded and thinly sliced
398-mL can artichoke hearts, drained, rinsed and quartered
Slice peel from top and bottom of grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut out segments over a bowl to catch juice. Leave segments in bowl and reserve 1/4 cup juice. Cut avocado in quarters around pit. Remove and discard pit, then peel and dice.
Pour reserved juice into a small bowl. Whisk in oil, vinegar, Dijon, honey and salt. Stir in dill.
Divide spinach among 4 plates. Top with grapefruit slices, avocado, shrimp, cucumber and artichokes. Drizzle salads with dressing just before serving.
Protein 23 g
Carbohydrates 28 g
Fat 16 g
Fibre 11 g
Sodium 524 mg