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Enjoy a citrusy shrimp salad loaded with fresh, heart-healthy ingredients like fresh herbs, baby spinach and avocado. You are sure to love the bright, tangy flavor and quick cooking time.
With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick.
In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 3 tablespoons of the oil, whisking to combine. Set aside.
Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the shrimp and cook, turning once, until pink, about 3 minutes per side.
Add the grapefruit, cooked shrimp, spinach, mint, onion and avocado to the vinaigrette in the large bowl. Toss well. Serve immediately.