Shrimp and Arugula Salad

arugula salad
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2010/11/12158_arugula_salad_final.jpg?w=98
  • Yield: 4 servings

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.

Ingredients

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

Instructions

  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.

Nutritional Info *per serving

  • Calories 410
  • Fat 24g
  • Sodium 640mg
  • Carbohydrate 22g
  • Fiber 10g
  • Protein 31g
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