Spinach grapefruit salad11/9/2023 Mix until all ingredients are incorporated.Add the garlic, vinegar, water, oil, and salt and pepper.Add the warm shrimp to the salad and then top with some of the citrus vinaigrette.Cook the shrimp, flipping after 2 minutes, cook until evenly pink. Over medium heat, warm the oil in a large skillet.Rinse and remove the tails from the shrimp.Evenly distribute the segments on the salad. Peel the grapefruit and then carefully peel the membranes away from the segments.Remove the peel and then slice thin wedges from the avocado. The last one is very important. Spinach Salad with Shrimp, Avocado, and Grapefruit Grapefruit and Spinach Salad 13 Submitted by Boomette 'From the issue of February 2007, Coup de Pouce. *serves 2 as a main, serves 4 as a starter* Spinach Salad with Shrimp, Avocado, and Grapefruit with Citrus Vinaigrette Why use a Florida avocado? The texture us much different from a Hass-variety so it can stand up well to being mixed into a salad. They are much firmer compared to Hass avocados, which are great for guacamole. They are in season from late June to February. Shake or stir before pouring dressing onto the salad because the contents will separate. For the Grapefruit Vinaigrette: Mix everything together until thoroughly combined. If you prefer a more intense vinegar then don’t add water, but you may like to add a pinch of sugar to balance it out.Īccording to Produce Pete Florida avocados are in season now. Either combine all salad ingredients in a large bowl or portion each ingredient onto 4-6 plates. I felt that the lime and vinegar combination could result with a tart dressing so I cut it will some water to dilute it. The citrus vinaigrette is light since it is mixed with a light vinegar and some water. As much as we enjoy our lemonades and margaritas in the summer the best season for domestic citrus is the winter. They are perfectly fine salads but I wanted to make one that was not something that you would expect to see in winter, but that is in season now.Ĭitrus is in season in the winter. Bake or cook foods to degrade the protein and eliminate the cross. Take oral antihistamine medications to relieve mild symptoms. I really hate that we have the tendency to skip over salads in the winter or automatically go for ones that have cranberries in them or whatever to make them ‘wintery’. Avoid raw foods that cross-react with your pollen allergens. I added some toasted pine nuts.I love salads so much. This is a great salad! I served it at a party and everyone went back for seconds. Prepared this salad at our gourmet group. I prepared it instead grapefruits with Pomelo. This was such a surprise.and GREAT! I used argula instead of spinach and it was delicious. My guests said that they were enjoying it until they got a bite of the fennel - which ruined the taste of the salad. It didn't seem to go with the overall flavors of the salad - I used less than recommended in the recipe, yet it still seemed to take over. Place your spinach in the bowl, followed by bits of grapefruit, and finish with your vinaigrette. Next, peal your grapefruit, and remove the membrane from the segments. I'd make it again, HOWEVER - next time I do am going to leave out the fennel. Ingredients Directions Start by making a vinaigrette by whisking together olive oil, white wine vinegar, honey, and Dijon mustard, along with salt and pepper. Yum.ĭelicious, great with grilled fish! Enjoyed by everyone even the grandchildren!Īnd the fennel rounded out the flavor (just Really delicious, plenty of dressing left over for another salad the next day. Used herb salad mix instead of radicchio & spinach. Lovely with diced steak (which we happened to have left over.) The fennel is subtle but wonderful!įollowed recipe for the dressing exactly. And I have also had plenty of dressing left over just refrigerate it and it will keep. Like others here I have had good success with boxed salad mix. The sweetness counteracts the bitterness of the radicchio. This one qualifies! I can never quite get the grapefruit segments out of the membranes without most of them falling into smaller pieces, but that's fine with me-the result is a slightly sweet, brightly acidic dressing that probably has considerably less oil per tablespoon than most vinaigrettes (but I couldn't swear to that). I love bright salads with good but not overwhelming (cough-inducing) acidity.
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