Shrimp, Avocado and Grapefruit Salad

This Shrimp, Avocado and Grapefruit Salad can be enjoyed all year long, but is especially nice in the winter when local produce is not available.  Succulent shrimp, creamy avocado, tart grapefruit, crunchy pecans and crisp lettuce get tossed in a cilantro lime vinaigrette.

Winter Salads

Last week, I shared an easy winter salad – Chicken Waldorf Salad.   Even though cold weather calls for bowls full of comfort, I sometimes crave something a little lighter.  A salad.  But not a summer salad, not filled with fresh tomatoes and fresh corn, something that feels decidedly more winter.

One of the things we can definitely enjoy about winter is citrus!  All that lovely citrus that fills the grocery stores and markets right now.  Avocados are available year round and they pair beautifully with citrus.  Making a salad that includes citrus and avocados a perfect winter salad.

Ingredients for Shrimp, Avocado and Grapefruit Salad

• Cooked Shrimp – if you don’t have cooked shrimp, my favorite way to cook them is to roast them in the oven.  Toss them with a little olive oil, salt and pepper and spread on a baking sheet.  Roast in a preheated 400 degree oven for 6-8 minutes.
• Avocado
• Grapefruit – pink or white.
• Salad Mix – watercress or baby lettuce
• Toasted Pecans – toast pecans in a dry skillet over medium high heat until fragrant.

Ingredients for Cilantro Lime Dressing

• Limes – juice of 3 limes.  Zest the limes before juicing and store in freezer to use in another recipe.
• Cilantro – use the leaves, save the stems for soup.
• Mint
• Green Chili Pepper – seed if you don’t want the heat.  I used a jalapeño.
• Honey
• Fish Sauce

How To Make Shrimp, Avocado and Grapefruit Salad

Divide lettuce between two plates.  Top with shrimp, avocado and grapefruit.

Place lime juice, cilantro, mint, green chili pepper, honey, and fish sauce in a blender.  Process for about a minute or two.  Drizzle over the salad and top with pecans.

Shrimp, Avocado and Grapefruit Salad

This was so good.  The shrimp and avocado added richness, the grapefruit and the lime dressing added a sweet tart flavor.  The pecans added a delightful nutty crunch.  Perfectly balanced flavors.  A delicious, light main dish salad that can be on the table in under 30 minutes!  I found this recipe in Miss Dahl’s Voluptuous Delights.

Let me know if you make this salad, I’d love to hear what your family thought about it! You can tag me on Pinterest | Instagram | Facebook

Other Easy Shrimp Recipes you might like:

• Sheet Pan Shrimp and Pineapple
• Instant Pot Shrimp Risotto
• Shrimp Tacos with Mango and Black Bean Salsa 

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4.5 from 2 votes

Shrimp, Avocado and Grapefruit Salad

This is such a wonderful winter salad!  The richness of the shrimp and avocado is cut by the tartness of the grapefruit and watercress. 

Course Salad

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Servings 2

Calories 572kcal

Ingredients

Salad

• 2 cups shrimp cooked, shelled
• 1 avocado pitted and sliced
• 1 grapefruit peeled and segmented
• 2 cups watercress or baby lettuce mix
• 1/2 cup of toasted pecans

Dressing

• 3 limes juiced
• 1 cup cilantro chopped
• 1/2 cup mint chopped
• 1 green chile deseeded and chopped
• 1 teaspoon honey
• 1/2 teaspoon fish sauce

Instructions

• Arrange the shrimp, avocado, grapefruit, and lettuce on a plate.
• Place the dressing ingredients in a blender and process for just a minute or two.
• Pour the dressing over the salad and top with the pecans.

Notes

• Cooked Shrimp - if you don't have cooked shrimp, my favorite way to cook them is to roast them in the oven.  Toss them with a little olive oil, salt and pepper and spread on a baking sheet.  Roast in a preheated 400 degree oven for 6-8 minutes.
• Grapefruit - pink or white.
• Salad Mix - watercress or baby lettuce
• Toasted Pecans - toast pecans in a dry skillet over medium high heat until fragrant.
• Limes - juice of 3 limes.  Zest the limes before juicing and store the zest in freezer to use in another recipe.
• Cilantro - use the leaves, save the stems for soup.
• Green Chili Pepper - seed if you don't want the heat.  I used a jalapeño. 

Nutrition

Calories: 572kcal | Carbohydrates: 42g | Protein: 33g | Fat: 34g | Saturated Fat: 3g | Cholesterol: 322mg | Sodium: 1217mg | Potassium: 1177mg | Fiber: 15g | Sugar: 15g | Vitamin A: 74.3% | Vitamin C: 128.5% | Calcium: 34.9% | Iron: 29.6%

This was originally published in 2015 and has been updated in 2019.