Quick and easy recipe for a delicious, healthy, winter salad. This grapefruit arugula salad is loaded with avocado and jumbo shrimp, and is the perfect weeknight dinner!
Segment the grapefruits, reserving 2 Tbsp of the grapefruit juice. Drink, or save remaining juice. Place segments in a large salad bowl. Pit, and slice the avocado. Remove slices from avocado skin and place in the same bowl. Add the arugula, shrimp, and cheese to the bowl.
Combine the grapefruit juice, vinegar, and olive oil in a small bowl or jar with tight fitting lid. Whisk or shake to emulsify. Drizzle about half the dressing onto the salad and toss to combine. Taste, and add more dressing if necessary. Season with salt and pepper. Toss to combine again.
Serve and enjoy!
Quick, cooked shrimp: Peel, devein, and remove the tails from the shrimp. Season with a bit of salt and pepper. Heat a teaspoon or so of olive oil in a non-stick pan over medium to medium-high heat. Add shrimp and cook 2-3 minutes per side or until pinkish and opaque all the way through. Let cool before tossing into the salad.