Grilled Shrimp + Grapefruit, Avocado & Red Cabbage Salad
A bright winter salad that leans into WA February citrus season. Juicy grapefruit, creamy avocado, and crunchy cabbage are excellent with grilled shrimp.
Back to full listIngredients
- Grapefruit (from Simple Truth Organic® Fresh Grapefruit Bag) 1 large, segmented $6.49/3 lb bag
- Red Cabbage 2 cups, thinly sliced $1.99/lb
- Fresh Large Ripe Avocado (sale) 1, sliced $2.50 each
- Taylor Farms Sliced Green Onions 2 Tbsp $2.79
- Extra Large EZ Peel Shrimp 21/25 (sale) 1/2–3/4 lb, peeled/deveined $7.99/lb
- Olive oil 1 1/2 Tbsp
- Honey 1 tsp (optional)
- Salt & black pepper to taste
- Chili flakes (optional) pinch
Instructions
- Make dressing: Whisk 1 Tbsp grapefruit juice (from the segmented fruit), 1 1/2 Tbsp olive oil, pinch of salt/pepper, and 1 tsp honey (optional).
- Grill shrimp: Toss shrimp with a little oil, salt, pepper. Grill on medium-high 2–3 minutes per side until opaque.
- Assemble: Toss cabbage with dressing. Top with grapefruit segments, avocado, green onions, and grilled shrimp. Finish with chili flakes if you like.
Health notes: High in vitamin C and fiber; keep it lighter by using minimal oil and skipping added sugar.
Drink pairing: Dry Riesling or Sauvignon Blanc; also great with sparkling water + grapefruit wedge.