Shrimp Salad with Grapefruit and Avocado
Who doesn't love a good salad that not only leaves you feeling light but also fills you up just right? This shrimp salad with grapefruit and avocado is the perfect mix of spicy zesty freshness. Make it your own by replacing the shrimp with lobster or fish.
Being that it's winter I know that many people are stuffing their faces with hot soups, stews and chili. But this Florida girl is in the mood for something fresh, zesty and bright since it's in the mid 70's here.
The use of turmeric gives the shrimp a nice orange color that makes it standout amongst the greens. Many of you already know that turmeric is known for it's anti-inflammatory properties, but did you know it's also used as a detoxifier as well as antibiotic? Curcumin is the polyphenol found in this helpful spice that gives it it's anti-inflammatory properties. As a detoxifier, turmeric aids in the production of bile which is one of the liver's means to eliminate toxins. In India and many parts of Asia this ginger like spice is a staple used for it's medicinal properties. It has the ability to inhibit the growth of certain fungi and bacteria and is effective against intestinal parasites.
As fair warning I should say I have a spicy palate so use cayenne pepper quite liberally when seasoning my shrimp so you may want to adjust the amount of cayenne you use.
Shrimp Salad with Grapefruit and Avocado
Ingredients
1/2 lb shrimp, shelled and deveined
1 Tbsp coconut oil
1 tsp turmeric
1 tsp cayenne pepper
2 cloves garlic
1 large grapefruit
2 1/2 Tbsp white balsamic vinegar
2 tsp minced shallot
2 sprigs chives (chopped)
3 1/2 Tbsp extra virgin olive oil
3 cups mixed baby green salad
1 avocado, cubed
fresh mint
salt to taste
Instructions
Rinse and pull tails off shrimp. Place in a small bowl and add coconut oil to coat. Sprinkle turmeric, cayenne pepper and salt over shrimp. Add minced garlic and toss, making sure to coat the shrimp evenly before placing in the refrigerator for 30 minutes to let the flavors set.
Peel and segment grapefruit with a knife and reserve juices on the side for the dressing.
In a small bowl, whisk together reserved grapefruit juice, evoo, vinegar and shallots. Continue whisking until smooth. Toss the dressing with some mixed green salad in a large bowl.
Plate the salads and arrange grapefruit and avocado on top. Add the shrimp and mint leaves to top it off. Sit back and enjoy. I like to pair this salad with a Hefeweizen beer.
Cheers!