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Shrimp, Grapefruit and Spinach Salad

Posted by Peggy on January 11, 2010

Shrimp, Grapefruit and Spinach Salad
Recipe: Shrimp, Grapefruit and Spinach Salad


  • 1 teaspoon finely chopped shallot
  • 1 tablespoon fresh lemon juice plus lemon zest for garnish, if desired
  • 3 tablespoons extra-virgin olive oil
  • 1 pink or ruby-red grapefruit
  • 1 firm-ripe avocado
  • 4 cups baby spinach, washed and spun dry
  • 6-8 large cooked shrimp


  1. If time allows, macerate (soak) shallot in lemon juice with a pinch of kosher salt, 30 minutes. Add oil in a stream, whisking. Pour half dressing over shrimp and let shrimp sit, to absorb flavors, as you prepare the salad.
  2. Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes.
  3. Halve avocado lengthwise, discarding pit. Cut crosswise into 1/3-inch-thick slices.
  4. Divide spinach between two plates and drizzle leaves with remaining dressing. Divide avocado and shrimp on top of spinach and arrange grapefruit around spinach leaves.

Macerate (soak) Time (optional): 30 minutes

Active Time: 30 minutes (if cooking shrimp)

Number of servings (yield): 2

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