Mind Shape Up

RETHA’S GRAPEFRUIT AND AVOCADO SALAD WITH SHRIMP

Health Coach and Nutrition for weight loss

Retha’s Grapefruit and Avocado Salad with Shrimp can be served as an appetizer or scrumptious as a meal. Drizzle with raspberry vinaigrette just before serving.

INGREDIENTS:
Recipe Makes 4 servings

Shrimp:
(1 pound) large peeled and deveined shrimp, rinsed well
3 tbsp coconut oil
juice of 1 lemon, about 1/4 cup
1 clove garlic, minced
salt and pepper

Salad:
1-2 large Ruby Red grapefruit
1 firm, ripe avocado
2 tbsp coconut oil
1 tbsp red-wine vinegar
1 tsp Dijon mustard
1/2 tsp honey
1/4 tsp salt
1/8 tsp pepper
2 tbsp chopped fresh dill
6 cups chopped fresh romaine lettuce greens

DIRECTIONS:

For shrimp – in a medium non reactive (stainless-steel) bowl, combine marinade ingredients. Add shrimp. Toss to coat and leave to marinate for about 30 minutes. Remove shrimp from marinade. Heat a pan over medium high heat, and cook shrimp for about 2-3 minutes, until pink. Set aside to cool.

Slice peel from top and bottom of grapefruit. Peel sides so all the flesh is showing. Cut out segments over a bowl to catch the juice. Reserve about 1/4 cup juice for dressing. Cut avocado in quarters around pit. Remove and discard pit, then peel and dice.
In a small bowl, whisk together 1/4 cup grapefruit juice, oil, vinegar, mustard, honey, salt and pepper and dill. Adjust seasonings. Divide greens among 4 plates. Top with grapefruit, avocado, and shrimp. *Option: Drizzle with raspberry vinaigrette just before serving.

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