Shrimp and Arugula Salad

  • Yield 4 servings

Grapefruit and avocado dress up this sweet shrimp salad with tart grapefruit.

arugula salad
Mark Boughton Photography / styling by Teresa Blackburn

This salad, courtesy of Earthbound Farm, is a perfect balance of sweet-salty shrimp, tart grapefruit, mellow avocado and peppery arugula. Use any combination of greens, such as arugula, watercress, mache or spring mix.


2 tablespoons white wine vinegar
1 tablespoon grapefruit juice
1 tablespoon finely grated fresh ginger
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
Freshly ground pepper
5 ounces baby arugula, watercress or mache
1 pound medium shrimp, cooked and peeled
2 grapefruit, peeled and sectioned
1 ripe avocado, sliced


  1. To prepare vinaigrette, combine all ingredients in a jar. Close tightly and shake vigorously to combine.
  2. To prepare salad, place arugula in a large salad bowl and toss with about half the vinaigrette. Divide greens among 4 salad plates; top with shrimp, grapefruit and avocado. Drizzle with remaining vinaigrette. Serves 4.

Recipe courtesy of Earthbound Farm.



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