Shrimp and Arugula Salad

arugula salad
Mark Boughton Photography / styling by Teresa Blackburn
  • 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.


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
5ounces baby arugula, watercress or mache
1pound 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.

Nutritional Info *per serving

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