Avocado, Shrimp and Pink Grapefruit Salad

Welcome to a refreshing take on salad that's as nourishing as it is delicious. Our Avocado, Shrimp and Pink Grapefruit Salad is a vibrant dish that brings together the creaminess of avocado, the succulent taste of shrimp, and the tangy zest of pink grapefruit.

Perfect for any season, this salad is sure to become a staple in your meal rotation.

(Source: USDA)

Why You’ll Love This

This salad is not only visually stunning but also bursting with flavors and nutrients. The combination of healthy fats from the avocado, lean protein from the shrimp, and vitamins from the grapefruit makes it a well-rounded choice.

Plus, it's quick to prepare, making it ideal for busy days.

Ingredients

• 2 ripe avocados, peeled and sliced
• 1 lb (450g) shrimp, peeled and deveined
• 2 pink grapefruits, peeled and segmented
• 4 cups (240g) mixed salad greens
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbsp (30ml) fresh lime juice
• 1 tsp (5ml) honey
• 1 tsp (5g) Dijon mustard
• Salt and pepper to taste
• 1 small red onion, thinly sliced
• 1/4 cup (60g) feta cheese, crumbled
• 1/4 cup (35g) toasted almonds, sliced
• 1 tbsp (15g) fresh cilantro, chopped
• 1 tbsp (15g) fresh mint, chopped
• 1 garlic clove, minced
• 1 tsp (5g) red pepper flakes
• 1 tbsp (15ml) white wine vinegar
• Zest of 1 lime

Ingredient Notes (What & Why)

• Choose avocados that are ripe but still firm for the best texture. (Source: FDA)
• Shrimp can be fresh or frozen; just ensure they are fully thawed if using frozen. (Source: BBC Good Food)
• Pink grapefruits add a nice sweetness, but regular grapefruits work as well. (Source: Serious Eats)
• Mixed salad greens can include arugula, spinach, or any preferred variety. (Source: NYT Cooking)
• For a vegan option, omit the feta cheese or substitute with a plant-based alternative.

Equipment

• Cutting board
• Chef’s knife
• Salad bowl
• Small mixing bowl
• Whisk
• Skillet
• Tongs
• Measuring cups and spoons
• Zester
• Serving plates

Timing & Temperature Guide

• Cook shrimp over medium heat until they turn pink, about 2-3 minutes per side.
• Chill the salad plates for 15 minutes before serving.
• Allow shrimp to cool for 5 minutes before adding to the salad.
• Toast almonds in a dry skillet over medium heat for 3-5 minutes.
• Ensure the dressing is well-chilled before pouring over the salad.
• Segment grapefruits while keeping them cool to maintain firmness.
• Serve the salad immediately to enjoy the freshness of the ingredients.
• For best results, prepare the salad just before serving.

Step-by-step Instructions

1. Begin by preparing the shrimp: Heat a skillet over medium heat, add a drizzle of olive oil, and cook the shrimp until pink and opaque, about 2-3 minutes per side. Season with salt and pepper.
2. Set the cooked shrimp aside to cool slightly.
3. In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, minced garlic, and white wine vinegar. Add salt, pepper, and red pepper flakes to taste.
4. Prepare the grapefruits by peeling and segmenting them, removing any seeds.
5. In a large salad bowl, combine the mixed greens, avocado slices, grapefruit segments, and sliced red onion.
6. Add the cooled shrimp to the salad.
7. Pour the dressing over the salad, and gently toss to combine all ingredients.
8. Top the salad with crumbled feta cheese, toasted almonds, lime zest, and freshly chopped cilantro and mint.
9. Serve immediately for the best flavor and texture.

Culinary Science Notes

• The emulsification of the dressing is achieved by whisking oil and vinegar, which combines fat and acid into a stable mixture.
• The acid from the grapefruit helps in tenderizing the shrimp slightly if they are marinated beforehand.
• Avocado provides healthy monounsaturated fats that enhance nutrient absorption from other ingredients.
• Cooking shrimp to an internal temperature of 145°F (63°C) ensures they are safe to eat.
• Citrus fruits like grapefruit are high in vitamin C, which can help enhance iron absorption from plant-based ingredients.
• The red pigment in pink grapefruit, lycopene, is a powerful antioxidant.
• Toasting almonds enhances their flavor through the Maillard reaction.
• Fresh herbs like cilantro and mint add aromatic compounds that elevate the salad’s flavor profile.

Pro Tips

• Toasting the almonds enhances their flavor; use a dry skillet over medium heat for 3-5 minutes.
• For a spicier kick, increase the amount of red pepper flakes.
• If preparing ahead, keep the dressing separate to prevent the salad from becoming soggy.
• Use a sharp knife to segment the grapefruit neatly.
• Chill your salad plates for a more refreshing eating experience.
• Ensure the shrimp are fully cooked to a safe internal temperature of 145°F (63°C).
• Add a pinch of sugar to the dressing if your grapefruits are particularly tart.
• For a more robust flavor, marinate the shrimp in a bit of the dressing before cooking.
• Use a mix of red and green salad leaves for a colorful presentation.
• Experiment with different nuts, such as pecans or walnuts, for variety.
• If you prefer a vegetarian version, substitute shrimp with chickpeas.
• To make peeling the grapefruit easier, use a paring knife to cut away the outer peel and pith.

Variations

• For a tropical twist, add diced mango or pineapple.
• Substitute shrimp with grilled chicken or tofu for different protein options.
• Add sliced radishes for an extra crunch.
• Incorporate finely chopped jalapeño for more heat.
• Try using blood oranges instead of grapefruit for a unique flavor.
• Add cooked quinoa for a more filling salad.
• Include cherry tomatoes for added juiciness.
• Experiment with different herbs like basil or dill.
• Use a balsamic vinaigrette instead of the lime dressing for a richer taste.
• Sprinkle pumpkin seeds on top for additional texture.
• Add thinly sliced cucumbers for a refreshing element.
• Incorporate spiralized zucchini or carrots for added vegetables.

Substitutions

• Use lime juice in place of lemon juice for a slightly different citrus note.
• Replace feta with goat cheese for a creamier texture.
• Swap almonds with sunflower seeds for a nut-free option.
• Use arugula instead of mixed greens for a peppery flavor.
• Substitute honey with maple syrup for a different sweetness.
• Try shallots instead of red onion for a milder taste.
• Use canned mandarin oranges if fresh grapefruits are unavailable.
• Replace olive oil with avocado oil for a different healthy fat option.
• Use white balsamic vinegar instead of regular for a milder dressing.
• Substitute Dijon mustard with whole grain mustard for texture.
• Use parsley instead of cilantro if preferred.
• Replace shrimp with crab meat for a change in seafood.

Dietary Adaptations

• To make it gluten-free, ensure all ingredients, especially mustard, are certified gluten-free.
• For a vegan salad, omit the shrimp and feta cheese, and increase the avocado.
• Consider a paleo version by removing the feta cheese and using a compliant mustard.
• For a low-carb option, omit the honey from the dressing.
• To increase fiber, add a handful of cooked lentils.
• For a dairy-free version, skip the feta cheese or use a dairy-free alternative.
• To reduce sodium, use low-salt or no-salt-added shrimp.
• For a Whole30 adaptation, omit honey and use compliant mustard.

Serving Suggestions & Menu Ideas

• Pair with a crisp white wine, such as Sauvignon Blanc, for a fresh dining experience.
• Serve as a starter for a summer barbecue alongside grilled meats.
• Enjoy as a light main course for lunch or dinner.
• Accompany with a side of crusty bread to soak up the dressing.
• Garnish with additional lime wedges for those who prefer more citrus.
• Add a serving of chilled gazpacho for a refreshing meal.
• Include a small cheese plate for a more substantial meal.
• Serve on individual plates for a more elegant presentation.
• Use as a topping for bruschetta as an appetizer.
• Pair with a simple pasta dish for a balanced meal.

Menu Ideas

• Include in a seafood-themed dinner with grilled fish and steamed mussels.
• Pair with a chilled cucumber soup for a cooling summer meal.
• Serve as part of a brunch spread with quiche and fruit salad.
• Incorporate into a picnic menu with sandwiches and a cheese platter.
• Feature in a garden party menu with finger foods and iced tea.
• Offer as a healthy option at a potluck or buffet.
• Complement with roasted vegetables for a hearty dinner.
• Include in a holiday menu as a refreshing contrast to heavier dishes.

Seasonal Variations

• In spring, add fresh peas for a pop of color and sweetness.
• During summer, incorporate juicy, ripe tomatoes for extra flavor.
• In autumn, swap grapefruit with persimmons for a seasonal twist.
• Use pomegranate seeds in winter for a festive touch.
• Include roasted butternut squash in the fall for added warmth.
• Add fresh berries in summer for a sweet contrast.
• In spring, use tender asparagus tips for a seasonal green.
• In winter, incorporate segments of blood oranges for a vibrant color.

Troubleshooting & Common Mistakes

• If the shrimp are rubbery, they may have been overcooked; next time cook until just pink.
• If the avocado is too firm, let it ripen at room temperature for a day or two.
• For a salad that’s too sour, balance with a bit more honey in the dressing.
• If the dressing separates, whisk it again until emulsified.
• If almonds burn easily, toast them on medium-low heat and stir frequently.
• If the salad is too spicy, reduce the amount of red pepper flakes.
• If the grapefruit is too bitter, try a different variety or add a pinch of sugar.
• To prevent the avocado from browning, add it just before serving.
• If the dressing is too oily, increase the lime juice for balance.
• If the salad is soggy, ensure the greens are thoroughly dried before tossing.
• To avoid shrimp sticking to the pan, preheat the skillet before adding oil.
• If the flavor is lacking, adjust salt levels and add more fresh herbs.
• Overcooking shrimp until they become tough.
• Using unripe avocados, which lack flavor and creaminess.
• Not drying salad greens properly, leading to a diluted dressing.
• Skipping the step of segmenting grapefruits, resulting in bitter pith.
• Forgetting to toast the almonds, missing out on enhanced flavor.
• Adding all the dressing at once, causing the salad to become soggy.
• Neglecting to season the shrimp, leading to blandness.
• Overdressing the salad, masking the fresh flavors of the ingredients.
• Using too much red onion, overpowering the other flavors.
• Not chilling the dressing, which affects the salad’s refreshing quality.

Make-Ahead, Storage & Reheating

Prepare the dressing up to 3 days in advance and store it in the refrigerator. Segment the grapefruits and toast the almonds a day ahead to save time.

Assemble the salad just before serving for maximum freshness.

Store leftover salad without dressing in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the salad's texture.

Reheating is not recommended as it can affect the texture of the shrimp and the freshness of the avocado. Enjoy the salad cold or at room temperature.

Freezing, Leftovers & Scaling

Freezing is not recommended for this salad due to the avocado and shrimp, which can change texture when thawed. Prepare fresh for the best results.

Creative Leftover Ideas

• Use leftover salad as a topping for tacos.
• Mix into a grain bowl with quinoa or rice.
• Add to an omelette or frittata for a fresh twist.
• Use as a filling for lettuce wraps.
• Blend into a smoothie for a nutrient boost.
• Incorporate into a pasta salad for extra flavor.
• Top a pizza with the salad ingredients minus the dressing.
• Use as a filling for a wrap or sandwich.

To scale the recipe up or down, adjust the ingredient quantities proportionally. Ensure the dressing is sufficient to lightly coat the salad without overwhelming the flavors.

Budget Notes & Substitutions

This salad is moderately priced, with shrimp being the most expensive ingredient. Buying shrimp in bulk or on sale can reduce costs.

Avocados and grapefruits are often more affordable in season.

Nutrition Facts

• Calories per serving: ~280
• Total fat: 18g
• Saturated fat: 2.5g
• Trans fat: 0g
• Cholesterol: 145mg
• Sodium: 320mg
• Total carbohydrate: 15g
• Dietary fiber: 7g
• Sugars: 8g
• Protein: 20g
• Vitamin D: 0mcg
• Calcium: 60mg
• Iron: 2mg
• Potassium: 700mg
• Vitamin C: 50mg

Background & Origins

This salad draws inspiration from classic seafood salads, beloved for their light and refreshing qualities. The combination of shrimp and citrus is a nod to coastal cuisines, where fresh seafood and vibrant flavors are staples.

Avocado adds a modern twist, reflecting its rise in popularity as a healthy ingredient.

Glossary of Terms

Emulsification

A process by which two immiscible liquids, like oil and water, are mixed together to form a stable mixture.

Segmenting

A technique to remove the skin and pith from citrus fruits, leaving only the juicy flesh.

Maillard reaction

A chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.

Antioxidant

A molecule that inhibits the oxidation of other molecules, often protecting cells from damage.

Monounsaturated fats

A type of healthy fat found in avocados and olive oil, beneficial for heart health.

Lycopene

A red pigment found in grapefruits and tomatoes, known for its antioxidant properties.

Zest

The outer peel of citrus fruit, rich in essential oils and flavor.

Deveined

The process of removing the dark, vein-like digestive tract from shrimp.

FAQs

Can I use pre-cooked shrimp?

Yes, you can use pre-cooked shrimp to save time. Just ensure it’s thawed and at room temperature before adding to the salad.

What if I can't find pink grapefruit?

You can substitute with regular grapefruit or even oranges for a sweeter flavor.

Is this recipe suitable for meal prep?

Yes, prepare the components separately and assemble just before eating to maintain freshness.

How do I know if an avocado is ripe?

A ripe avocado will yield slightly to gentle pressure and have a darker skin.

Can I make this salad spicy?

Yes, add more red pepper flakes or a diced jalapeño for extra heat.

Is there a non-seafood version of this salad?

For a non-seafood option, substitute shrimp with grilled chicken or tofu.

How should I store leftovers?

Store without dressing in an airtight container in the fridge for up to 2 days.

Can I use another type of cheese?

Yes, goat cheese or blue cheese can be used for a different flavor profile.

What other nuts can I use?

Pecans or walnuts are great alternatives to almonds.

Can the dressing be made ahead?

Yes, the dressing can be prepared up to 3 days in advance and refrigerated.

How can I reduce the bitterness of grapefruit?

Sprinkle a small amount of sugar over the grapefruit segments to balance bitterness.

What is the best way to toast almonds?

Toast in a dry skillet over medium heat, stirring frequently until golden brown.

Avocado, Shrimp and Pink Grapefruit Salad

Print

Servings4

Prep20m

Cook5m

Total25m

Calories280

Ingredients

• 2 ripe avocados, peeled and sliced
• 1 lb (450g) shrimp, peeled and deveined
• 2 pink grapefruits, peeled and segmented
• 4 cups (240g) mixed salad greens
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbsp (30ml) fresh lime juice
• 1 tsp (5ml) honey
• 1 tsp (5g) Dijon mustard
• Salt and pepper to taste
• 1 small red onion, thinly sliced
• 1/4 cup (60g) feta cheese, crumbled
• 1/4 cup (35g) toasted almonds, sliced
• 1 tbsp (15g) fresh cilantro, chopped
• 1 tbsp (15g) fresh mint, chopped
• 1 garlic clove, minced
• 1 tsp (5g) red pepper flakes
• 1 tbsp (15ml) white wine vinegar
• Zest of 1 lime

Instructions

1. Begin by preparing the shrimp: Heat a skillet over medium heat, add a drizzle of olive oil, and cook the shrimp until pink and opaque, about 2-3 minutes per side. Season with salt and pepper.
2. Set the cooked shrimp aside to cool slightly.
3. In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, minced garlic, and white wine vinegar. Add salt, pepper, and red pepper flakes to taste.
4. Prepare the grapefruits by peeling and segmenting them, removing any seeds.
5. In a large salad bowl, combine the mixed greens, avocado slices, grapefruit segments, and sliced red onion.
6. Add the cooled shrimp to the salad.
7. Pour the dressing over the salad, and gently toss to combine all ingredients.
8. Top the salad with crumbled feta cheese, toasted almonds, lime zest, and freshly chopped cilantro and mint.
9. Serve immediately for the best flavor and texture.

Notes:

• Toasting the almonds enhances their flavor; use a dry skillet over medium heat for 3-5 minutes.
• For a spicier kick, increase the amount of red pepper flakes.
• If preparing ahead, keep the dressing separate to prevent the salad from becoming soggy.
• Use a sharp knife to segment the grapefruit neatly.
• Chill your salad plates for a more refreshing eating experience.
• Ensure the shrimp are fully cooked to a safe internal temperature of 145°F (63°C).
• Add a pinch of sugar to the dressing if your grapefruits are particularly tart.
• For a more robust flavor, marinate the shrimp in a bit of the dressing before cooking.
• Use a mix of red and green salad leaves for a colorful presentation.
• Experiment with different nuts, such as pecans or walnuts, for variety.
• If you prefer a vegetarian version, substitute shrimp with chickpeas.
• To make peeling the grapefruit easier, use a paring knife to cut away the outer peel and pith.