Grapefruit and Avacado Salad

By debrcovey

Ingredients

• 3 pink grapefruit
• 2 Tbsp white wine vinegar
• 2 tsp Dijon mustard
• 1/8 tsp salt
• 1/4 tsp black pepper
• 4 Tbsp olive oil
• 1 1/2 lb large shrimp, peeled and deveined
• 1 1/2 lb baby spinach (about 3 1/2 quarts)
• 1 Tbsp chopped fresh mint
• 1/2 red onion, thinly sliced1 avocado, pitted, peeled and sliced

Preparation

Step 1

Preparation
With a sharp knife, peel the grapefruit, removing all the bitter white pith. Cut into slices about 3/8-inch thick and set aside.

In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and black pepper. Drizzle in 3 tablespoons of the oil, whisking to combine. Set aside.

Season the shrimp with the remaining 1/8 teaspoon black pepper. In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the shrimp and cook, turning once, until pink, about 3 minutes per side.

Add the grapefruit, cooked shrimp, spinach, mint, onion and avocado to the vinaigrette in the large bowl. Toss well. Serve immediately.

Yield: 8 servings