Vibrant Avocado Grapefruit Shrimp Salad

This shrimp, grapefruit and avocado salad makes a refreshing dish that's perfect for summer lunches or as an elegant starter for dinner. The mix of sweet, tangy and seafood flavors creates a wonderful balance that'll wow your taste buds.

I first tried this combo during a trip to the French Mediterranean coast. Since then, it's become my go-to summer meal when friends come over. Everyone always enjoys this fresh and fancy flavor combination.

Ingredients

• Ripe avocados: pick ones that give slightly when pressed for the perfect creamy texture
• Pink grapefruits: their natural sweetness balances the tanginess while adding beautiful color
• Cooked shrimp: go for medium-sized ones that stay firm in the salad
• Fresh cilantro: adds an aromatic touch that goes great with the seafood flavors
• Red onion: its mild kick brings all the flavors together
• Olive oil: use good quality for a subtle fruity note
• Salt and pepper: season to your liking
• Extra virgin olive oil: pick a fruity one for more character
• Honey: acacia honey works best for its gentle sweetness
• Fresh lime juice: its bright acidity wakes up all ingredients
• Salt and pepper: to balance the flavors

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Step-by-Step Instructions

Preparing the avocados:

Cut avocados lengthwise in half. Take out the pit by gently hitting it with a knife then twisting. Carefully peel the skin and slice the flesh into even pieces about 5mm thick. Handle them gently to keep the slices looking nice.

Preparing the grapefruits:

Using a sharp knife, cut off the ends of the grapefruit then remove all the peel and white membrane following the curve of the fruit. Then take out the segments between membranes to get just the juicy flesh. Work over a bowl to catch the juice that can be added to your dressing.

Preparing the shrimp:

If using frozen shrimp, thaw them in the fridge for several hours. Make sure all shrimp are peeled and deveined. If needed, quickly rinse them under cold water and pat dry with paper towels so they don't water down the dressing.

Making the dressing:

In a small bowl, pour the olive oil then add honey and mix well. Next add fresh lime juice while whisking to blend everything together. Add salt and pepper to taste. The dressing should be slightly sweet with a refreshing tang.

Assembling the salad:

In a large bowl, gently place the avocado slices and grapefruit segments. Add the shrimp then sprinkle with thinly sliced red onion and freshly chopped cilantro. Pour the dressing over just before serving and mix carefully to avoid crushing the avocados while coating all ingredients evenly.

Grapefruits really make this salad something special. The first time I made this for my in-laws, my father-in-law who usually hates fruit in savory dishes asked for seconds. It's now our tradition for Sunday spring lunches.

Storage and Prep Ahead

This salad tastes best when made right before eating to keep everything fresh. But you can get some parts ready ahead of time. The shrimp can be cooked and peeled the day before and kept in the fridge. The dressing also keeps well for up to three days in a sealed container in the fridge. Always wait until the last minute to cut and mix in the avocados so they don't turn brown.

Tasty Variations

You can easily change this recipe based on what you like or have on hand. Swap shrimp for crab or lobster for a fancier version. In winter, when grapefruits aren't at their best, try oranges or clementines instead. For extra crunch, throw in some lightly toasted pine nuts. Vegetarians can enjoy a seafood-free version by replacing the shrimp with firm tofu cubes marinated in a bit of soy sauce and lime juice.

Pairing and Presentation

This salad deserves a nice presentation to show off its vibrant colors. Serve it on flat individual plates with all elements arranged beautifully. For a complete meal, serve with small slices of country bread lightly toasted and rubbed with garlic. For drinks, a dry, mineral white wine like Sancerre or Chablis pairs perfectly with the seafood and tangy notes. For a non-alcoholic option, sparkling water with a lime wedge makes a refreshing companion.

Chef Tips

Prepare grapefruits over a bowl to catch the natural juice that can make your dressing even better.

Use a very sharp knife to cut avocados for clean slices that won't fall apart when mixing.

For a fancier look, layer the ingredients on individual plates instead of mixing everything in a bowl.

Frequently Asked Questions

→ How do I store this avocado grapefruit shrimp salad?

It's best to eat this salad right after making it. If needed, you can keep it in an airtight container in your fridge for up to 24 hours, but wait to add the dressing until you're ready to eat.

→ Can I use canned grapefruit?

You can definitely use canned grapefruit, just make sure to drain it well so your salad doesn't get too watery.

→ What can I use instead of shrimp?

You can swap in grilled chicken, marinated tofu or even smoked salmon depending on what you like.

→ How can I make this salad vegetarian?

For a veggie version, take out the shrimp and add roasted chickpeas or sliced almonds to get that nice crunch.

→ Can I prep the ingredients ahead of time?

You can get everything ready earlier, but soak the cut avocados in lime juice so they won't turn brown. Just put the salad together right before you plan to eat it.