One of the best of uses of avocados is eating slices fresh with just a sprinkling of salt and maybe a few slices of tomato. Sometimes that’s my breakfast or midafternoon snack.
But adding avocado slices to a salad is something I never get tired of. The avocado slices can be added to most any salad.
One bonus is that it’s a good way to get some of the good-for-you unsaturated fats that avocados provide. And, if you fan the slices out and set on top, it also looks pretty.
Today’s recipe pairs avocado with grapefruit for a bright, citrus flavor. The grapefruit is segmented and some of its juice makes up part of the dressing. Using the grapefruit juice for much of the oil in the vinaigrette recipe reduces the fat and calories. And blending in a few avocado slices with the vinaigrette thickens it.
This salad is light enough as a small side salad and filling enough as a main dish. To cut back on dressing, toss the salad with just a few tablespoons in a large bowl and then serve.
I like the shrimp and citrus grapefruit combination, but using any leftover cooked chicken works well. The leftovers of this salad also make a terrific filling for a wrap sandwich.
Shrimp, Avocado and Grapefruit Salad
Serves: 4 (as a main dish)
Preparation time: 10 minutes
Total time: 15 minutes
For the salad:
2 large ruby-red grapefruits
1 large avocado
1/2 pound cooked shrimp (36-40 count per pound size)
1 large head romaine lettuce, torn into bite-size pieces
3 green onions, thinly sliced
For the dressing:
1 small shallot, coarsely chopped
1 clove garlic, peeled
1 Tbsp. tarragon vinegar
1/4 cup olive oil
Reserved juice from the grapefruit (about 1/2 cup)
1 Tbsp. Dijon mustard
Salt and pepper to taste
Slice about 1/4-inch off the bottom and top of the grapefruit. Stand it on one cut side on a work surface. Using a sharp knife, remove the peel and white pith. Hold the grapefruit over a bowl and cut between the membranes into individual segments, catching any juices in the bowl. Place the segments into a large serving bowl. Reserve the juice for the dressing.
Cut the avocado in half horizontally. Remove the pit and peel. Slice the avocado into thin slices. Reserve two slices for the dressing. Add the avocado slices to the bowl.
Add the shrimp, lettuce and green onions to the bowl. Add salt and pepper to taste.
To make the dressing, in a blender or food processor, place the shallot and garlic and pulse a couple times to mince both. Add the vinegar, olive oil, reserved juice and mustard. Pulse or blend until liquefied. Add the reserved two slices of avocado and pulse again to desired thickness. Drizzle desired amount of dressing over salad and toss gently to coat.
The dressing makes about 3/4 cup and we used about half to dress this salad.
From and tested by Susan Selasky for the Free Press Test Kitchen.
267 calories (50 percent from fat), 15 g fat (2 g saturated fat), 22 g carbohydrate, 15 g protein, 161 mg sodium, 111 mg cholesterol, 73 mg calcium, 6 g fiber.
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