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Shrimp, Grapefruit, and Avocado Salad

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Categories: Low-fat
Type: Salads

A tangy salad to satisfy seafood lovers, this is simple enough for a weekend brunch, but special enough to serve to dinner guests

Prep Time: prep 15 mins

Serves: makes 6 servings

Ingredients:

  • 3 tbsp Asian fish sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp sugar
  • 2 tbsp avocado or olive oil
  • 30 large shrimp, cooked, peeled, and deveined
  • 2 large pink grapefruit, segmented
  • 3 red radishes, thinly sliced
  • 2 avocados, peeled, pitted, and cut into chunks or slices
  • 3 scallions, thinly sliced
  • 6 oz ( 175g) baby salad greens (mesclun)
  • bunch of watercress, thick stems discarded
  • 6 sprigs of mint leaves, stems discarded, leaves torn
Shrimp, Grapefruit, and Avocado Salad photo

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Directions:

  1. Make the dressing. Combine all of the ingredients together in a jar, and shake until blended.
  2. Pat the shrimp dry with paper towels, and place in a bowl. Add 2 tbsp of the dressing and toss.
  3. Toss the grapefruit, radishes, avocados, scallions, greens, watercress, and mint leaves in a large bowl. Divide among 6 dinner plates. Arrange 5 shrimp on top of each, and drizzle with the remaining dressing. Serve immediately.
Tips:
  • prep 15 mins

Variations

Lobster and Crab Salad: Substitute chunks of lobster or lump crab meat for the shrimp.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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