Shrimp and Grapefruit Salad
Ensalada de Camarónes y ToronjaMixed greens topped with segments of pink grapefruit, sliced avocado, and cooked bay shrimp make a lovely luncheon salad that's adapted from a recipe by Patricia Quintana, a cookbook author and cooking instructor from Mexico City. Patricia used grapefruit juice or sour Seville orange juice in her dressing. I include segments of the grapefruit as well as the juice, and I also use small cooked shrimp in place of large shrimp.
Ingrediënten
Makes 4 servings
- 2 pink grapefruit peeled and white pith cut away (juices reserved)
- 5 cups mixed baby greens or salad greens of choice
- 1 tablespoon slivered fresh mint
- 2 tablespoons olive oil
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons grapefruit juice from cutting the grapefruit
- ½ teaspoon salt or to taste
- 1 large avocado Hass variety preferred, peeled and thinly sliced
- ½ pound 36 to 40 cooked small shrimp
- 8 to 12 whole radishes washed with some leaves attached
Instructies
- Cut the grapefruit from between the membranes into segments (over a bowl to catch juices).
- Reserve the segments on a plate.
- In a large bowl, toss together the greens, mint, oil, vinegar, the two teaspoons grapefruit juice, and the salt.
- Divide the greens among 4 plates.
- Arrange the grapefruit, avocado, and shrimp on top.
- Garnish each plate with radishes.
- Serve at once.
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