This colorful salad is so simple and refreshing anytime of the year. You'll be surprised how well creamy avocado and tart grapefruit go together. —Elinor Stabile, Canmore, Alberta
Ingredients
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- salad:
- 6 large pink grapefruit
- 6 ripe avocados, peeled, sliced and cubed
- 3 cups peeled and deveined cooked small shrimp
- 12 lettuce leaves
Directions
- In a small bowl, whisk the oil, vinegar, salt and pepper. Cut a thin slice from the top and bottom of each grapefruit. Stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane. Cut along the membrane of each segment to remove fruit.
- Combine the grapefruit sections, avocados and shrimp; serve over lettuce. Drizzle with dressing; toss to coat.
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