email this pageIngredients
Vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon grapefruit juice
1 tablespoon finely grated fresh ginger
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
Freshly ground pepper
Salad:
5 ounces baby arugula, watercress or māche
1 pound medium shrimp, cooked and peeled
2 grapefruit, peeled and sectioned
1 ripe avocado, sliced
Instructions
2 tablespoons white wine vinegar
1 tablespoon grapefruit juice
1 tablespoon finely grated fresh ginger
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
Freshly ground pepper
Salad:
5 ounces baby arugula, watercress or māche
1 pound medium shrimp, cooked and peeled
2 grapefruit, peeled and sectioned
1 ripe avocado, sliced
1. To prepare vinaigrette, combine all ingredients in a jar. Close tightly and shake vigorously to combine.
2. To prepare salad, place arugula in a large salad bowl and toss with about half the vinaigrette. Divide greens among 4 salad plates; top with shrimp, grapefruit and avocado. Drizzle with remaining vinaigrette. Serves 4.
Recipe courtesy of Earthbound Farm, www.ebfarm.com, "Relish America's Harvest," July 2006.
Nutritional Information
2. To prepare salad, place arugula in a large salad bowl and toss with about half the vinaigrette. Divide greens among 4 salad plates; top with shrimp, grapefruit and avocado. Drizzle with remaining vinaigrette. Serves 4.
Recipe courtesy of Earthbound Farm, www.ebfarm.com, "Relish America's Harvest," July 2006.
Per serving: 410 calories, 24g fat, 31g prot., 22g carbs., 10g fiber, 640mg sodium.
