Serves 4
INGREDIENTS
For Vinaigrette
- 1/4 cup fresh grapefruit juice (can also be made with orange juice)
- 2 teaspoons fresh lemon or lime juice
- 1/4 teaspoon finely grated peeled fresh ginger
- 1 teaspoon honey
- 3 tablespoon (or to your liking) extra virgin olive oil
- for a different taste 1/2 a grated apple can be added
- salt and fresh ground pepper
PREPARATION
Blend all ingredients a day or a few hours ahead and refrigerate. Strain before mixing with the Salad.
INGREDIENTS
For the Salad:
2 pink or red grapefruit
- 3 lemon
- 2 firm-ripe Hass avocados
- 1 cup green beans blanched and cut in half (substitute with sugar snap or snow peas)
- 1/2 cup scallions cut into 1/4 inch slivers (green included)
- 1-2 Romain hearts washed and cut into 1/2 inch slices (can be substituted with baby spinach or arugula)
- 1 1/2 lb medium or large shrimp, deveined but with shells
- 1/4 cup cilantro cut into slivers
- 1/4 cup fresh mint leaves
- Optional:
- Thin slivers of hot chillies can be added to give it more of a kick!
- A variety of nuts (pine nuts, walnuts, hazelnuts, etc.
- Chives
- 2 tablespoon dried cranberries
- Variety of micro greens (red beet, radish)
- Mango slivers
- Pineapple slivers
- Pomegranate seeds
- ... the variations of this salad is endless!
- PREPARATION
- Prepare a bowl with ice water. Blanch the green beans in salt water for about 3-4 minutes (depending on size), strain and immediately transfer to ice water to chill. Remove and pat dry.
Prepare a bowl with ice water. Cook the shrimp in salt water with lemon juice and 1 lemon cut in quarters until just cooked through for about 2-3 minutes. Do not overcook!! Strain and immediately transfer to ice water to chill. Remove shells including the tail. Cut in half lengthwise if necessary.
- Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Half enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
- Just before serving the salad, quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
Toss all ingredients except avocado with the vinaigrette in a large salad bowl, add avocado last.
Serve family style on the table or divide onto 4 plates.
Serve with slices of fresh baguette and olive oil to dunk.
Quartered lemon for extra lemon juice to squeeze onto the salad.
The ultimate "leftover" salad! BON APPETIT!!
