Light and freshing, this low calorie shrimp and grapefruit salad with mint has quickly become a favorite lunch for warm summer days.
Author: Peter | Simple Nourished Living
2teaspoonsextra virgin olive oil
12ouncescooked, peeled and deveined medium shrimp
1smallripe avocado, diced
1tablespoonfresh mint, minced
Cut peel and white pith from grapefruit. Over a large bowl, cut between grapefruit membranes to release each segment.
Squeeze any remaining grapefruit juice from membranes, or peel, into a small bowl. Stir in oil, honey, salt and pepper.
Add shrimp to bowl with grapefruit segments and gently toss with dressing.
Divide mixed greens between two plates and top with shrimp and avocado.
Garnish each salad with half the avocado and mint.
If using pre-cooked frozen shrimp, you'll want to thaw them before assembling this salad.To thaw frozen shrimp, you can place them in the refrigerator the night before using, or place the frozen shrimp in a small colander and run cold water over them until thawed - which should take about 10 - 15 minutes.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Shrimp & Grapefruit Salad
Amount Per Serving (1 salad)
Calories 270Calories from Fat 99
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.