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This light summer salad mixes sweet shrimp with juicy grapefruit and creamy avocado. It's a bright, fun dish that's awesome when it's blazing hot out.
One crazy hot afternoon, when turning on the stove wasn't even a thought, I threw this meal together. Now, it's my go-to for sticky summer days when I want something tasty without fuss.
Tasty Ingredients
- 75 grams cooked pink shrimp: They bring protein and a gentle taste of the ocean
- A pinch of salt: Brings balance to all the flavors
- Chopped fresh chives: Gives a punch of herby goodness
- One ripe tomato: For some juicy sweetness and extra texture
- Half a ripe avocado: Smooth and packed with healthy fats
- Half a pink grapefruit: For that pop of tang and gorgeous color
- Two tablespoons lemon mayo: Pulls everything together
- One yellow lemon: Both zest and juice brighten up every bite
Simple How-to Steps
- Serve It Up:
- Spoon your salad into small serving bowls. Pop them in the fridge if you want maximum chill. It's best eaten within the hour for the most refreshing punch of flavor.
- Add the Extra Bits:
- Chop your tomato into neat cubes and toss it into the bowl. Snip a few chives and sprinkle on top. Carefully mix in the lemon mayo, giving it a gentle stir so everything stays pretty and whole.
- Prep the Avocado:
- Halve your avocado, pit it, and peel away the skin. Slice the flesh into nice strips. Slide them into your main bowl with the shrimp. Pour over a spoonful of lemon juice to keep that green color fresh, sprinkle in a little salt, and give it a gentle toss.
- Get the Fruit and Shrimp Ready:
- Peel the grapefruit, making sure you cut away all the bitter white stuff. Take the shells and veins off your shrimp. Move the shrimp into a bowl. Grate the lemon over them, then squeeze out all the juice and strain it. Put everything in a big mixing bowl so there's space for the rest.
I absolutely love the bright pop from pink grapefruit here. It takes the look up a notch, going from plain to party. Even my mother-in-law, not a seafood fan, asks for seconds whenever I whip it up at family lunches in July.
Keeping It Fresh and Ready
This salad's best when you pull it together just before serving so everything's crisp. If you gotta prep it earlier, stash each piece in its own tight container in the fridge. Put them all together at the last second, mixing in the mayo right before you eat. Don’t let it sit more than 4 hours or the avocado will get brown, no matter the lemon juice.
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Twists You Can Try
Switch things up however you want. Use crab or lobster for extra fancy vibes. Want it veggie? Try firm tofu marinated with lemon juice and soy sauce. Swap out grapefruit for orange or mandarin if you like things a little sweeter. Not a fan of mayo? Whisk up olive oil, lemon juice, and some honey for a new take.
Fun Serving Ideas
This cool salad makes a classy starter at a summer dinner. Want it to fill you up? Add some seedy, crusty bread on the side or toss it over cold quinoa or brown rice. It looks great scooped into cocktail glasses if you’re after something a little fancy. Throw on a handful of arugula or baby spinach for a boost of greens.
Frequently Asked Questions
- → How do you peel a grapefruit easily?
Use a sharp knife to remove the thick skin and white pith from the grapefruit. Then, carefully slice into the sections by cutting along the membranes holding them together.
- → Can I swap out the grapefruit?
Absolutely! You could use orange or pomelo as substitutes for a different but equally refreshing taste.
- → Which kind of avocado works best?
Pick an avocado that’s soft enough to eat but firm enough to keep its shape while preparing the salad.
- → Can this salad be made ahead of time?
Sure, you can prep it a few hours in advance and keep it chilled. Just wait to mix in the mayo until right before serving to keep it fresh.
- → Any tips for presentation?
Serve the salad in small clear cups or bowls to highlight its vibrant colors.