GRAPEFRUIT SHRIMP SALAD
Joanne Beaupre combines orange juice, red wine vinegar and Dijon mustard in the tangy dressing that perks up her seafood salad. "I had tried a similar salad at a restaurant," she writes from Manchester, Connecticut. "I adapted this version for a fun lunch to take to work. It always gets comments."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place lettuce on four serving plates. Arrange the grapefruit, avocado and shrimp over lettuce. In a small bowl, whisk the vinaigrette ingredients. Drizzle over each salad.
Nutrition Facts : Calories 266 calories, Fat 12g fat (2g saturated fat), Cholesterol 221mg cholesterol, Sodium 445mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
PRAWN, GRAPEFRUIT & AVOCADO SALAD
A side or main, this versatile salad combines classic flavours with a fresh twist
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7 and put the bread chunks onto a baking sheet. Drizzle with 2 tsp of the oil, rub in with your hands, season, then bake for 10 mins until golden and crisp.
- While the croûtons bake, cut the peel and pith away from the grapefruit, then cut out the segments, dropping them into the bowl as you go. Squeeze the juice from the heart of one of the grapefruit into a separate smaller bowl.
- Peel, stone and slice the avocados and separate the leaves of the lettuce. Add to the segments along with the prawns. Whisk the sweet chilli sauce and remaining 1 tsp oil into the grapefruit juice, then season to taste. Once the croûtons are ready, cool for a few mins, then toss with the rest of the salad. Put onto plates and drizzle with the sweet chilli dressing to serve.
Nutrition Facts : Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.39 milligram of sodium
PRAWN, POMEGRANATE & GRAPEFRUIT SALAD
Bypass bread croutons and a heavy cream dressing and instead serve up a crispy, fruity salad with shellfish
Provided by Sarah Cook
Categories Dinner, Starter
Time 20m
Number Of Ingredients 11
Steps:
- Whisk together the grapefruit zest and juice, oil, vinegar, sugar and dill to make a dressing. Mix half with the prawns and allow to marinate for 10 mins.
- Just before serving, gently toss the cucumber, shallots, frisée and rocket with the remaining dressing. Add a pile to each of 6 starter plates, along with the prawns and grapefruit segments. Scatter over the pomegranate seeds and serve.
Nutrition Facts : Calories 113 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
TOSSED GREEN SALAD WITH GRAPEFRUIT-POMEGRANATE DRESSING
A wee bit of sprucing up brings this salad to center stage on your picnic or dining table. Instead of using Ocean Spray Ruby-Pomegranate Grapefruit juice as indicated in the original recipe, I substituted freshly squeezed grapefruit juice and pomegranate molasses (aka pomegranate syrup). Adapted from oceanspray.com.
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
- Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
- In a large bowl, toss together all salad ingredients except for the slivered almonds.
- Divide equally among 4 salad plates.
- Drizzle the salad dressing over salads. Garnish with the slivered almonds.
THAI-STYLE GRAPEFRUIT AND PRAWN
Super starter, sensually spicy.
Provided by Swiss Phil
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shrimp, and return to a boil. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. Drain and set aside to cool.
- Combine the grapefruit, onion, avocado, lime juice, fish sauce, chile pepper, and brown sugar in a large bowl. Top grapefruit salad with cooked shrimp, and sprinkle with chopped cilantro.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 25.8 g, Cholesterol 172.5 mg, Fat 12.4 g, Fiber 7.3 g, Protein 26.3 g, SaturatedFat 1.9 g, Sodium 722.3 mg, Sugar 13.3 g
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