Shrimp Avocado Salad with Zingy Grapefruit and Lime Dressing
Shrimp Avocado Salad with Zingy Grapefruit and Lime Dressing is a light, refreshing summer salad recipe that can be made in around 15 minutes with no cooking required! With the mouthwatering combination of avocado and shrimp, the salad is layered with your greens of choice, ripe slices of avocado, red onion, shrimp, and sweet wedges of pink grapefruit, all topped with a refreshing lime dressing that has a hint of ginger.
Equipment
- 1 Microplane
- 1 Large serving plate or platter (12-14 inches in diameter is perfect)
- Sharp knife For cutting the grapefruit
Ingredients
For the salad
- 200 grams cooked shrimp (7 oz) 40-60 grade size
- 1 large Avocado ripe
- 1 red onion thinly sliced
- 150 grams Green leaf salad of choice (5 oz) we used lamb lettuce
- 1 ripe pink grapefruit
- 8 small radishes thinly sliced
- cucumber optional
- sesame seeds optional
For the dressing:
- Juice and zest from 2 Limes
- 1 teaspoon of grated Ginger
- 1 teaspoon of Brown Sugar
- 3 tablespoons Extra virgin olive oil
- Salt and Pepper for seasoning
Instructions
Step 1 - Make the dressing
- In a small bowl add the lime juice, grated ginger, brown sugar, olive oil, and mix well until the brown sugar has dissolved and you’ve got a good consistency for the dressing.
- Season to taste with a little salt and/or pepper.
- If it’s too thick, add a splash more olive oil until you get the desired consistency (it should be runny with no big lumps).
Step 2 - Make the salad
- On a large plate or platter, lay out some green leaves of choice (we used lamb lettuce).
- Add the sliced cucumber and radishes.
- Next, slice the avocado in half and remove the seed. Slice the avocado into thin 1/8-inch (3mm) slices and layer on top of the greens.
- Remove the peel and white membrane from the pink grapefruit with a sharp knife. Carefully cut the grapefruit in half and then into wedges. Add the wedges to the salad.
- Add the cooked shrimp and sprinkle some of the finely sliced red onion on top.
- Finally, drizzle the dressing over the salad and sprinkle some sesame seeds over.
Video
Notes
Storage
For best results, serve immediately. Refrigerate in an airtight container for up to 24 hours. Avocado tends to go brown after 6 hours of being opened.Nutrition
Shrimp avocado salad is very nutritious. It is low in calories, low-carb, high in protein, and offers many essential minerals and nutrients. To make this recipe KETO-Friendly, remove the grapefruit and brown sugar.
Shrimp avocado salad nutritional facts sheet