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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


  • Vitamix



  • 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


  • 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


  • 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.


  • 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. 


Calories: 572kcal | Carbohydrates: 42g | Protein: 33g | Fat: 34g | Saturated Fat: 3g | Cholesterol: 322mg | Sodium: 1217mg | Potassium: 1177mg | Fiber: 15g | Sugar: 15g | Vitamin A: 3715IU | Vitamin C: 106mg | Calcium: 349mg | Iron: 5.3mg