This light and fresh winter salad is filled with tender shrimp, juicy grapefruit, and creamy slices of avocado
Ingredients
1 pound raw large shrimp (25 to 30 per pound)
2 medium grapefruits
1 medium avocado
1/4 cup chopped toasted pecans
3/4 teaspoon kosher salt, divided
3 tablespoons olive oil, divided
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package mixed greens
Instructions
Thaw 1 pound raw large shrimp if frozen, then peel and devein. Segment 2 medium grapefruits over a bowl to catch the juices. Halve, pit, and slice 1 avocado. Coarsely chop 1/4 cup toasted pecans.
Pat the shrimp dry and season with 1/4 teaspoon of the kosher salt. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the shrimp and sauté until cooked through, 3 to 4 minutes. Remove from the heat.
Transfer 2 tablespoons of the juice into a large bowl. Add 2 tablespoons olive oil, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and whisk to combine. Add 1 package mixed greens and toss to coat.
Divide the dressed greens among serving bowls. Top with the cooked shrimp, grapefruit slices, avocado, and pecans.
