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Why This Recipe Is So Good
This salad combines bright, tangy grapefruit with creamy avocado and tender shrimp, creating a refreshing and satisfying meal. It's full of healthy fats, protein, and vitamins, making it both delicious and nutritious. Perfect for warm days or light lunches.
Kitchen Tips
- Use fresh, peeled shrimp for the best texture and flavor.
- To easily segment grapefruit, cut away the peel and pith, then slice between the membranes.
- Chill all ingredients before assembling to keep the salad crisp and refreshing.
- To easily segment grapefruit, cut away the peel and pith, then slice between the membranes.
- Chill all ingredients before assembling to keep the salad crisp and refreshing.
Step 1
In a bowl, mix together mayonnaise, ketchup, honey, and vinegar until smooth. Stir in the diced red onion, then season with a little salt and pepper. To make the dressing nice and creamy, slowly drizzle in the olive oil while whisking constantly—placing a damp cloth under the bowl helps keep it steady. Taste and adjust the seasoning if needed.
Step 2
On each plate, lay down a handful of mixed greens. Arrange the avocado slices in the center, then scatter the grapefruit segments around them. Top everything with the shrimp, and finish by drizzling the honey cider dressing over the salad. Add a few red onion slices on top for a little extra zing.
Serving Style Ideas
Serve this salad on a bed of mixed greens or alongside crusty bread for a complete meal. It also pairs well with a chilled white wine or sparkling water with a splash of citrus for a light, elegant touch.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to one day. Because avocado browns quickly, it’s best to prepare the salad just before serving or add avocado right before eating to keep it fresh.
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