Shrimp And Grapefruit Salad by Mau Lyn - Musely
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Shrimp And Grapefruit Salad

posted in Food & Drink > Recipes
03/09/2015
  • PREP 25 MIN  
MAKES 4 SERVINGS
    PREP 25 MIN
    MAKES 4 SERVINGS
  • INGREDIENTS:

    2 large grapefruit
    1 firm ripe avocado
    2 tbsp olive oil
    1 tbsp red-wine vinegar
    1 tsp Dijon mustard
    1/4 tsp honey
    1/8 tsp salt
    2 tbsp finely chopped fresh dill

  • 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

  • DIRECTIONS:

    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.

  • NUTRITION

    Calories 326
    Protein 23 g
    Carbohydrates 28 g
    Fat 16 g
    Fibre 11 g
    Sodium 524 mg

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