Shrimp, avocado, tomato, arugula and grapefruit with cilantro dressing. Imagine the flavor explosion when you take a bite of this Shrimp Avocado Salad!
Course Main Course, Salad
Cuisine International, Mexican
Prep Time 10minutes
Cook Time 2minutes
Total Time 12minutes
2hands fullarugula sprouts(or regular arugula)
8-12largeshrimps peeled and deveined but tails on
Rinse and drain shrimps and bring to room temperature. Then pat completely dry with a paper towel.
Cut avocados in half and remove stone, then cut out avocado balls with a melon baller.
Wash and slice cherry tomatoes in half.
Wash and spin dry arugula sprouts .
Peel grapefruit out of peel AND skin! Cut up a couple pieces of grapefruit flesh only, no white peel.
Preheat pan over medium heat.
Chop cilantro leaves and mix with lemon juice, avocado oil, 1/4 tsp salt and pepper to taste.
Once pan is hot, add a dollop of oil and cook the shrimp in the pan for about 1 minute per side. Add salt and pepper to each side while cooking. When shrimp starts to curl up and become orange they're ready and should be removed from the pan immediately.
Assemble salad and drizzle cilantro dressing over it. Enjoy!