Best Avocado Grapefruit And Grilled Shrimp Salad Recipes

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SHRIMP, AVOCADO, AND GRAPEFRUIT SALAD



Shrimp, Avocado, and Grapefruit Salad image

Grapefruit's piquant bitter juiciness balanced by French dressing's sweetness and creamy avocado, all adorning succulent shrimp atop a bed of greens...truly, it's a marriage made in heaven! This recipe makes 2 large servings, but can easily serve 4 as appetizers.

Provided by Be Curious Cuisine

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

¼ cup mayonnaise
¼ cup ketchup
¼ cup raw honey
3 tablespoons apple cider vinegar
2 tablespoons diced red onion
¼ teaspoon salt
freshly ground black pepper to taste
½ cup olive oil
1 (8 ounce) package mixed salad greens
1 avocado - peeled, pitted, and sliced
1 grapefruit, peeled and sectioned
10 cooked and peeled shrimp, or more to taste
¼ red onion, thinly sliced, or to taste

Steps:

  • Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed.
  • Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.

Nutrition Facts : Calories 1397 calories, Carbohydrate 36.5 g, Cholesterol 1685.8 mg, Fat 54.8 g, Fiber 5.9 g, Protein 183.2 g, SaturatedFat 9 g, Sodium 2341.3 mg, Sugar 27.7 g

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Steps:

  • Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
  • Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
  • Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

SPICY SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT DRESSING



Spicy Shrimp and Avocado Salad with Grapefruit Dressing image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 cups water
1/4 cup chopped fresh ginger, with peel
3 tablespoons kosher salt
2 tablespoons dark brown sugar
2 cloves garlic, peeled and smashed
1 tablespoon pickling spice
1 1/2 pounds medium shrimp, peeled and deveined
2 medium grapefruit
8 thin slices fresh ginger
1/4 cup extra-virgin olive oil, plus additional for brushing
1 tablespoon white wine vinegar
1 1/2 teaspoons soy sauce
1 teaspoon honey
1/2 teaspoon salt, plus additional for seasoning
Freshly ground black pepper
2 heads Bibb or Boston lettuce, trimmed, leaves torn into pieces
12 large fresh basil leaves, torn
1 small serrano chile, minced (leave the seeds in for more heat)
2 Hass avocados, halved, pitted, peeled, and sliced

Steps:

  • For the shrimp: Put 1 cup of water, chopped ginger, salt, sugar, garlic, and pickling spice in a small saucepan. Bring to a boil, then pour into a large bowl. Add 1 cup of cold water and set brine aside to cool completely. Add shrimp and refrigerate for 30 minutes.
  • For the salad: Strip the peel from half of 1 of the grapefruits with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, sliced ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, about 2 minutes, remove from heat. Set oil aside to steep 30 minutes. Strain and reserve the oil.
  • Prepare an outdoor grill with a medium fire.
  • Segment both grapefruit over a bowl, reserving the juice (see page 000). Whisk 3 tablespoons of the reserved grapefruit juice with the vinegar, soy sauce, honey, and 12 teaspoon salt in a medium bowl. Gradually whisk in the infused grapefruit oil, starting with a few drops and then adding the rest of the oil in a steady stream to make a slightly thick dressing. Season with black pepper to taste.
  • Remove shrimp from brine and pat dry. Brush shrimp with olive oil and grill, turning once, until shrimp are pink and just cooked through, 3 to 4 minutes.
  • Gently toss the shrimp, grapefruit segments, lettuce, basil, and 12 teaspoon serrano with 14 cup of the dressing. Gently toss in avocados and divide the salad among 4 plates. Sprinkle with the remaining serrano, if desired, and drizzle with a little more of the dressing.

AVOCADO, GRAPEFRUIT AND GRILLED SHRIMP SALAD



Avocado, Grapefruit And Grilled Shrimp Salad image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 15m

Yield Four servings

Number Of Ingredients 13

1 teaspoon olive oil
1/2 teaspoon cayenne pepper
1/2 pound medium shrimp, peeled and cleaned
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon freshly ground pepper
2 medium ripe avocados, peeled, pitted, cut into 1/4-inch-thick half-moon slices
1 large pink grapefruit, separated into sections
1/2 cup minced mint leaves

Steps:

  • Combine the olive oil and cayenne pepper in a nonstick skillet. Heat over high heat until barely smoking. Add the shrimp and saute until the shrimp turn opaque, about 3 minutes. Transfer to a plate. Set aside to cool. Slice in half lengthwise. Set aside.
  • Combine the grated lemon and orange rinds with the orange and lime juices in a large glass or ceramic bowl. Whisk in the olive oil. Add the salt and pepper. Add the avocado slices and grapefruit sections. Toss gently. Take the avocado slices and grapefruit sections out of the bowl, one by one, and arrange them in a large ring on a round platter, slightly overlapping each other. Add the shrimp to the citrus and toss in the remaining vinaigrette. Mound the shrimp in the center of the ring. Garnish with the mint.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 623 milligrams, Sugar 9 grams, TransFat 0 grams

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