Adapted from the Dallas Morning News, a quite wonderful and very pretty salad. You can use regular grapefruits and oranges, but the red is SO charming on the plate. I like to use large shrimp, but any size will do.
Provided by Chef Kate
Categories Citrus
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
- Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
- Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
- For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
- Peel and pit avocado and cut into crescent shaped slices.
- When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
- Spoon the salad mixture into the leaves and serve immediately.
- Makes 6 appetizer salads or 4 entree salads.
Nutrition Facts : Calories 430.5, Fat 22.9, SaturatedFat 3.5, Cholesterol 221.7, Sodium 334.7, Carbohydrate 32.4, Fiber 8.5, Sugar 18.8, Protein 27.7
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