Halfway through winter I always become bored with winter fruit and daydream about berries, melon, stone fruits, mango, and all my favorite summer fruits. But then I remember grapefruit. It is the perfect complement to seafood and adding a creamy, fatty component balances the acidity. So I present, a super healthy and satisfying salad perfect for lunch or dinner. Blood or naval oranges are fine substitute if grapefruit is not available. This would be great at brunch or as a beginning course for a dinner party. Everything but the avocado can be prepared ahead.
Shrimp, Grapefruit and Avocado Salad (serves 3)
(Gluten free, dairy free, sugar free)
12 oz. large shrimp, peeled and deveined
1 grapefruit, peeled and white pith removed, cut into segment or thinly sliced into rounds
1 avocado, diced
3 c baby arugula
1-2 tbsp sunflower, grapeseed, or other vegetable oil
2 tbsp extra virgin olive oil
1 tbsp fresh grapefruit juice
Salt and pepper to taste
Optional: 2 tbsp chopped pistachios
Heat a cast iron pan over high heat. Pat shrimp dry, brush with some olive, and season with salt and pepper. Sauté in cast iron pan 1-2 minutes on each side, or until just cooked through. Place aside to cool. If you want all the components of the salad chilled, plunge the shrimp into ice water for a few minutes. Cut the shrimp lengthwise, or butterfly them. Arrange grapefruit, avocado, arugula and shrimp on 3 plates. Whisk olive oil, grapefruit juice, salt, and pepper. Drizzle dressing over each salad just before serving. Top with pistachios if desired. Enjoy with a crisp white wine!