There is nothing better to me than a refreshing salad on a spring day. I love the lightness of a salad and the endless variety of flavors that you can pair together. They call me the salad queen at work because I am always bringing in a different salad concoction. I just love how many different varieties I can come up with to satisfy my cravings … Asian salad, Mexican salad, beet salad, three bean salad, watermelon feta salad, cobb salad… the possibilities are endless.
This is my latest salad creation after eyeing what I had left over in the fridge. I wanted something light, yet filling and this hit just the spot. This salad makes for a wonderful lunch or light dinner. If you need something a bit more, trying tossing the salad mixings in a whole wheat wrap.
Shrimp, Avocado, Feta & Grapefruit Salad
- 6 shrimp
- 1 tsp old bay seasoning
- 2 1/2 cups spring mix salad
- 1/2 red grapefruit, segmented
- 1/4 cup cucumber, diced
- 1 tbsp spring onions, chopped
- 1/2 avocado,
- 2 tbsp Feta Cheese
- 1 tbsp cilantro, chopped
- 1/2 lime, juiced
- 1 lemon, juiced
- 1tbsp rice wine vinegar
- 1 tbsp extra virgin olive oil
Add frozen shrimp to a pan with simmering water. I put about 1/2 a cup of water in the pan. Add old bay and cover. Let simmer until shrimp is pink and cooked through.
Meanwhile, add avocado, feta, cilantro, and lime juice to a your vitamix or blender. Pulse blender until mixture is mostly blended.
In a separate bowl whisk together the lemon juice, olive oil and white wine vinegar and set aside. Add all other ingredients to your salad bowl, including the shrimp and avocado mixture. Add dressing and enjoy!
What’s your favorite salad combo?