Shrimp, avocado and grapefruit salad

Fresh and tangy salad of pan-fried shrimp, avocado slices and grapefruit segments; low-carb lemony vinaigrette.

Ingredients

peeled shrimp

ripe avocado

grapefruit (supreme)

olive oil

lemon juice

Instructions

1. Prepare the grapefruit supremes by removing skin and membranes; reserve the recovered juice.
2. Heat a frying pan with 1 tablespoon of oil, season the shrimp with salt and pepper and fry for 1–2 minutes per side until just opaque; to book.
3. In a bowl, whisk together the remaining oil, lemon juice, a pinch of salt and 1 tablespoon of the grapefruit juice for the vinaigrette.
4. Assemble the salad: arugula or mixture of sprouts, arrange avocado, grapefruit segments and shrimp; drizzle with vinaigrette and serve immediately.

Variants

• Add fresh herbs (dill or cilantro) for more freshness.

Tips

• Do not overcook the shrimp to prevent them from becoming rubbery.

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