Pink Grapefruit and Shrimp Salad Recipe

Here's an easy, healthy salad for a Spring brunch. Pink grapefruit gives the shrimp a citrus spark. Fresh mint and avocado top it off with great flavor and healthy fat. ...

Special Diets: Heart Healthy Recipe, Diabetes Recipe, and Gluten Free Recipe

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Ingredients

6 servings

  • 3 pink grapefruit
  • 2 Tbsp wine vinegar
  • 2 tsp Dijon mustard (gluten free if needed)
  • 1/8 tsp + 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 Tbsp olive oil
  • 1 1/2 lb large shrimp, peeled and deveined
  • 1 1/2 lb baby spinach (about 3 1/2 quarts)
  • 1 Tbsp chopped fresh mint
  • 1/2 red onion, thinly sliced
  • 1 avocado, pitted, peeled and sliced

Directions

With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick.
In a large bowl, whisk together the vinegar, mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper. Drizzle in 3 tablespoons of the oil, whisking to combine. Set aside.
Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the shrimp and cook, turning once, until pink, about 3 minutes per side.
Add the grapefruit, cooked shrimp, spinach, mint, onion and avocado to the vinaigrette in the large bowl. Toss well. Serve immediately.

Nutrition Facts

Serving Size 2 cups spinach plus 1/4 lb shrimp (about 6)

Amount Per Serving

Calories
306
% Daily Value*
  • Total Fat
    14g
    22%
  • Saturated Fat
    2g
    10%
  • Cholesterol
    172mg
    57%
  • Sodium
    347mg
    14%
  • Total Carbohydrate
    8g
    3%
  • Dietary Fiber
    6g
    24%
  • Protein
    27g
    54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.