Filled with fresh citrus flavors and sources of fats, this salad is packed with nutrients and will leave you feeling satisfied.
Makes 4 servings
For the salad
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined*
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 heads butter lettuce, washed and chopped
- 3 grapefruits, seeds removed and sectioned
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
For the vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Heat olive oil over medium. Season shrimp with salt and pepper, and cook until pink on each side, about 2 minutes per side. Cool in refrigerator (can be made a day in advance).
Whisk to combine olive oil, red wine vinegar, mustard, and honey. Set aside.
Assemble salad with lettuce, shrimp, grapefruit sections, avocado, and onion. Toss with the vinaigrette and serve immediately.
*Check out the Monterey Bay Aquarium Seafood Watch program for recommendations on sustainably sourced shrimp.