Recipe: Shrimp, Grapefruit, and Avocado Salad

By Kristen Rasmussen, MS, RD

For this month’s Well Being Challenge, we encourage you to seek out a synergistic food combination  — foods that complement each other nutritionally — once a day for one week. For examples. visit Share your experiences by posting comments or photos of foods that work together on our Facebook page wallHere’s a recipe to get you started. 

Shrimp, Grapefruit, and Avocado Salad

Citrus fruits are rich in vitamin C, which increases absorption of iron in foods such as shrimp

  • 1 pound large shrimp, peeled and deveined*
  • 1 tablespoon + 3 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3 grapefruit, pith removed and sliced
  • 2 heads butter lettuce, washed and chopped
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced

Heat 1 tablespoon vegetable oil over medium. Add shrimp, salt, and pepper, and cook until pink on each side, about 2 minutes per side. Cool in refrigerator (can be made a day in advance).

Whisk to combine 3 tablespoons vegetable oil, vinegar, mustard, and honey. Set aside.

Combine lettuce with shrimp, grapefruit, avocado, and onion. Toss in vinaigrette and serve immediately.

*According to the Monterey Bay Aquarium’s Seafood Watch program, look for wild-caught U.S. shrimp or U.S. shrimp farmed in recirculating systems or inland ponds, which are “Best Choices.” Check out the Seafood Watch shrimp page for guidance about the most sustainable shrimp available in your area, then ask your fish market or grocery store fish stall for details.