Feb 292012
 

Just because it’s winter doesn’t mean you can’d find seasonal delicious produce.  There are tons of hearty root vegetables, healthy greens like kale, and my favorite of all-citrus.  I have a theory that grapefruit keeps me healthy in the winter.  I love um so much that I just peel them and eat them like oranges.  I had to come up with a creative way to use my favorite winter fruit, so I made this amazing salad with some spicy shrimp, avocado, and a sesame ginger dressing.





The flavors in this salad worked so well together–acidity and sweetness from the grapefruit, creaminess from the avocado, a little heat from the cayenne sprinkled shrimp, and crunch and nuttiness from the toasted sesame seeds.  It was incredibly quick to throw together and is the perfect light but satisfying lunch or dinner.





Nutritional Highlights:  Grapefruit (as I’m sure you all know) is a vitamin C powerhouse.  In addition to that, it’s deep pink color comes from the antioxidant lycopene, which is also found in tomatoes.  Avocados are also packed with vitamins (like K, C, B5), fiber, and healthy unsaturated fats.  Shrimp is a great protein source for this salad because it’s incredibly low in fat and calories (since we’re already getting some from the avocado).  It also is a great source of selenium which some studied have correlated with cancer preventative qualities.  Plus, with spring right around the corner, this salad can help you get out back in warm weather shape!


Spicy Shrimp, Grapefruit, and Avocado Salad with Citrus Ginger Dressing


For the Salad (serves 2):

  • 4 cups fresh spinach or other greens
  • 12 large wild shrimp (frozen), salt and cayenne pepper for seasoning
  • segments from 1 grapefruit (squeeze the excess juice from the rind and reserve for the dressing)
  • 1 small avocdao, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • fresh cilantro to garnish
For the dressing (you can also use a store bought dressing)
  • 2 teaspoons fresh minced ginger
  • 3 tablespoons grapefruit juice
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 2 tablespoons olive oil
Instructions:

Prepare you ingredients: segment the grapefruit, slice the avocado, thaw the shrimp by running under cold water, and toast the sesame seeds.  Combine all ingredients for the dressing and set aside.  Sprinkle thawed shrimp with salt and cayenne pepper on both sides (or regular pepper if you can’t stand the heat). Heat small skillet over medium high heat, add 1 tablespoon olive oil and cook shrimp for about 2-3 minutes on each side, or until opaque and just cooked through.  

Toss the spinach leaves with some of the dressing and put in the center of your plate.  Surround the spinach with alternating grapefruit segment, avocado, and shrimp.  Sprinkle the toasted sesame seeds over the top and garnish with fresh cilantro and an extra drizzle of dressing. Enjoy!

  3 Responses to “Spicy Shrimp, Grapefruit, and Avocado Salad with Citrus Ginger Dressing”

  1. This looks AMAZING! After seriously reading your blog for months, I just realized YOU’RE the author – such a small world. So cool to see what you’re up to after SHS choir! :)
    -Jackie

  2. I just tried this – WOW!
    Before this I never used grapefruit in a recipe, but this worked so well together!
    I was also amazed I had most of the ingredients in my kitchen (novice here!).
    Thanks for the inspiration – variations are coming :)

    Cheers

  3. This was fantastic – I never would have combined grapefruit and soy before – and it was amazing. This is a keeper. Thanks :)

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