Ingredients
- 1 red grapefruit
- 4 cups baby spinach, washed and dried, if necessary
- 1/2 cup sliced radishes
- 1 avocado, peeled and sliced
- 6 ounce cooked small shrimp
- 1/4 cup Poppy Seed Dressing or Orange-Sesame Dressing, divided
Juicy, tart red grapefruit makes a delicious contrast to buttery avocado and crunchy radishes. We have included cooked shrimp in this refreshing main-dish salad, but you can substitute sliced cooked chicken or flaked cooked salmon (or even canned salmon). If you have to avoid grapefruit because of the medications you take, substitute a cara cara orange (a type of red-fleshed navel orange) or a regular navel orange.
STEPS
1. Prepare Poppy Seed Dressing or Orange-Sesame Dressing.
2. Using a sharp knife, remove skin and white pith from grapefruit. Working over a sieve set over a bowl to collect juice, cut grapefruit segments from their surrounding membranes. (Drink the grapefruit juice or reserve it for another use.)
3. Place spinach and radishes in a large bowl; toss with 2 Tbsp dressing. Divide the salad between 2plates. Spread the avocado slices, grapefruit segments and shrimp over the salads. Drizzle with remaining 2 Tbsp dressing.
Yield: 2 (2 -cup) servings
Per serving (with 2 Tbsp Poppy Seed Dressing): Cal 490, Fat 31 g (Sat 4.5 g, P:S 2.5:1), Carb 32 g, Total sugars 16 g (Added 2 g), Fiber 13 g, Protein 27 g, Sodium 450 mg, Potassium 1085 mg, Calcium 241 mg, Vitamin D 0 mcg, Iron 5 mg.
Recipe abbreviations: Cal: calories, Sat: saturated fat, P:S: polyunsaturated fat to saturated fat ratio, carb: carbohydrate, g: grams, mg:milligrams, mcg: micrograms, Tbsp: tablespoons, tsp: teaspoons, oz: ounce