Shrimp with creamy, ripe avocado, red onion and tart grapefruit tops a mixed green salad drizzled with sweet honey-lime dressing.
Happy Hump Day y’all! Hope you are having a great week so far!
When I am able to, I like to use seasonal produce in my meals. Not only is buying seasonal produce a bit friendlier on the wallet, but the flavors are at their peak when you eat seasonally. Citrus, including tangerines, oranges, clementines and grapefruit, is in season during the winter months. I’m super happy these fruits are in season this time of year. Their juiciness is a welcome escape from the cold for me and always has me thinking of warmer temperatures.
Keeping this in mind, I set out to make a meal that included some in-season citrus. I absolutely love how this salad turned out. My Shrimp, Avocado and Grapefruit Salad with Honey-Lime Dressing is a triple threat: delicious, beautifully colorful and reminds me of warmer weather! The recipe below serves two and is perfect for lunch or a light dinner.
Tell me: Do you try to use seasonal produce when you can? Do you have a favorite season just because of the produce it brings?
- Half of a pound raw shrimp
- 1/4 of a cup red onion, chopped
- 1/2 of a large grapefruit
- 1 avocado
- 3 cups mixed greens (or your favorite lettuce)
- Honey-Lime Dressing
- 1/4 of a cup fresh lime juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 of a cup olive oil
- Salt and pepper to taste
For salad dressing, blend lime juice, honey, mustard, cumin, garlic powder, salt and pepper until well combined. Gradually pour in olive oil and blend a few seconds until mixed.
Cut shrimp into bite size pieces (I cut the shrimp into thirds).
Spray a pan with non-stick spray. Saute shrimp until cooked through and color has changed to pink.
Place cooked shrimp in a medium sized mixing bowl. Allow to cool for a few minutes.
Chop red onion into small pieces and add to bowl with shrimp.
Cut the grapefruit into small cubes. Place in bowl with shrimp.
Cut the avocado by scoring it and scooping out the avocado into bowl with shrimp.
Mix together the shrimp with the red onion, grapefruit and avocado.
Place mixed greens onto two plates or salad bowls. Add half of the shrimp mixture to each plate.
Drizzle with the honey-lime dressing. Serve and enjoy!