SHRIMP AVOCADO SALAD WITH GRAPEFRUIT-GINGER VINAIGRETTE

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 
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• 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!
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• 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.
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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).
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• 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!!

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