Insalata con Gamberi e Avocado (Salad with Avocado and Shrimp)

Insalata con Gamberi e Avocado (Salad with Avocado and Shrimp)

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  • Each serving
  • 300 cal
  • 28g fat (4g sat)
  • 20mg chol
  • 270mg sodium
  • 10g carb
  • 3g fiber
  • 1g sugars
  • 4g protein


  • 1 grapefruit, peeled and segmented, 2 tablespoons juice reserved
  • 1 tablespoon white wine vinegar or lemon juice
  • ½ cup plus 2 tablespoons extra virgin olive oil, divided
  • Pinch of sea salt
  • Freshly ground black pepper
  • 12 shrimp, peeled and deveined
  • ¼ cup white wine
  • 4 cups arugula
  • 2 cups bitter greens, such as radicchio, chard, kale or frisee, roughly chopped
  • 1 avocado, peeled and cut into ½-inch half-moons
  • Freshly chopped parsley


Prepare the vinaigrette: whisk together grapefruit juice and vinegar. Slowly drizzle ½ cup oil into the bowl while whisking to combine. Add salt and pepper; set aside.

Heat 2 tablespoons oil in a skillet over medium-high heat. Add shrimp, salt, pepper and white wine. Reduce the heat to medium and cook until the shrimp turn bright pink and curl into a “C” shape, about 3 minutes. Remove from the heat.

Toss the greens with ½ the vinaigrette; top with the avocado slices, grapefruit segments and shrimp. Pour remaining vinaigrette over the top and sprinkle with parsley; serve.

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