Ruby Red Shrimp Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
  • Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
  • Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
  • For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
  • Peel and pit avocado and cut into crescent shaped slices.
  • When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
  • Spoon the salad mixture into the leaves and serve immediately.
  • Makes 6 appetizer salads or 4 entree salads.
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