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What's Up Magazine

Shrimp, Pink Grapefruit, and Avocado Salad

Oct 29, 2014 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This bright and fresh salad has a zesty dressing that contains fresh-squeezed grapefruit and orange juices. There are also bursts of flavor from mandarin oranges. These citrus juices are rich in vitamin C and antioxidants, which can help protect against free radicals and aid in the detoxification process. This salad is nice and light, but filling at the same time. The delicate Bibb lettuce is a perfect buttery compliment to the creamy avocado and citrus components. The dressing can require a little bit of work from squeezing all the citrus juices. You definitely want to get some kind of a hand-held citrus juicer to aid in the process.

Ingredients – Serves 4

1 pink grapefruit
2 shallots, minced
1 teaspoon grated orange zest, plus 1 tablespoon juice
½ teaspoon ground cumin
½ cup extra-virgin olive oil
Salt and pepper
1 pound shrimp, cooked and peeled
1 (14-ounce) can hearts of palm, rinsed and sliced thin
1 avocado, halved, pitted and sliced thin
2 heads Bibb lettuce, leaves separated


1. Cut away peel and pith of grapefruit. Over bowl, use a pairing knife to slice between membranes to release segments. Squeeze membranes and reserve juice. Set aside segments and transfer 3 tablespoons reserved grapefruit juice to large bowl.

2. Add shallots, orange zest and juice, and cumin to bowl with grapefruit juice. Slowly whisk in oil until combined. Season with salt and pepper to taste.

3. Add shrimp, hearts of palm, avocado, and grapefruit segments to bowl with dressing and toss to combine. Season with salt and pepper to taste. Arrange lettuce leaves on individual serving plates and top with remaining ingredients.

Adapted from: “Shrimp, Pink Grapefruit, and Avocado Salad.” America’s Test Kitchen: The Best Simple Recipes. Boston Common Press Limited Partnership. 2013. Print.

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