Shrimp and Arugula Salad with Grapefruit and Avocado
Serves 4 as a starter or 2 as an entrée
This unusual, lovely salad blends color, texture, and flavors in a most appealing way. The composition is a balance of sweet-salty shrimp, tart grapefruit, mellow avocado, and peppery arugula. A simple vinaigrette with a hint of ginger completes it. Try making your own vanilla bean vinegar, or you can substitute white wine vinegar if you'd prefer.
Vinaigrette:
2 tablespoons vanilla bean vinegar (or white wine vinegar)
1 tablespoon grapefruit juice (save the juice from the grapefruit segments)
1 tablespoon finely grated fresh ginger root
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1/3 cup mild extra-virgin olive oil
5 ounces Earthbound Farm Organic Baby Arugula
12 ounces baby shrimp, cooked and peeled
2 red or pink grapefruit, peeled and cut into segments or slices
1 ripe avocado, halved lengthwise, peeled, and sliced
Freshly ground pepper
Make the vinaigrette by combining all of the ingredients in a glass jar. Close tightly and shake vigorously to combine. Let rest at room temperature for 1 hour to develop flavors.
Place the arugula in a large salad bowl and toss with about half of the vinaigrette. Divide the greens among 4 salad plates, or arrange on a platter.
Place the shrimp in the salad bowl and add a tablespoon or two of the vinaigrette. Toss gently to coat the shrimp. Arrange the shrimp on top of the arugula.
Add the grapefruit segments and avocado slices to the salad, scattering them decoratively. Garnish with freshly ground pepper and serve immediately.
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