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This bright summer salad mixes pink shrimp, grapefruit, and avocado for a super cool and colorful dish that's awesome on hot days.
I came up with this one on a scorching afternoon when I really didn't want to stand by the stove. Since then, it's been my lazy summer go-to.
Tasty Ingredients
- Two tablespoons of lemon mayo: Binds everything with zesty flavor
- Half a ripe avocado: Makes things nice and creamy with healthy fats
- Fresh chives: Adds herby brightness
- Half a pink grapefruit: Brings color and a pop of tartness
- One juicy tomato: For a little sweetness and juiciness
- 75 grams cooked pink shrimp: Adds lean protein and just a taste of the sea
- A pinch of salt: Rounds out the flavors
- One lemon: Both zest and juice crank up the zing
Simple Step-by-Step Directions
- Finishing Touch & Serving:
- Spoon the salad into small bowls or cups for a classy look. Pop them in the fridge until you're ready to dig in. Try to serve it within an hour to keep things extra fresh.
- Toss In The Rest:
- Wash and dice your tomato, then add it in. Chop up a handful of fresh chives. Gently stir in the lemon mayo to bring everything together, but don't mash it up—keep those chunks whole.
- Avocado Prep:
- Slice the avocado in half, take out the pit, peel it, and cut it into even slices. Drop these into your mixing bowl with the shrimp. Squeeze over a little lemon juice so it doesn't turn brown, sprinkle on some salt, then give everything a careful mix so the avocado stays pretty.
- Citrus & Shrimp Ready:
- Peel the grapefruit, taking off all that bitter white stuff. Peel your shrimp, pulling off shells and that little black line. Toss shrimp in a bowl and grate your lemon zest right on top. Squeeze out the lemon juice (catch any seeds!) and add it too. Set aside in a big enough bowl for mixing everything later.
Honestly, grapefruit is the star of this bowl for me. That bold color just makes it pop. Even my mother-in-law—who never touches seafood—always asks for seconds when I bring it to summer lunches.
Freshness and Making Ahead
This one is best thrown together right before you plan to eat so everything's still fresh and bright. But if you really can't help it, store each thing in its own container in the fridge. Wait to mix with mayo till the last minute. Don’t keep leftovers longer than four hours, even with lemon juice—avocado will start to brown.
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Fun Ways to Change It Up
Swap the shrimp for crab or lobster if you want to make it fancy. For a veggie spin, use firm tofu marinated with lemon juice and a dash of soy sauce. Switch out the grapefruit for orange or tangerine if you want it sweeter. Skip the mayo and stir up an olive oil, lemon, and honey dressing for something lighter.
Serving Ideas
This crisp salad totally works as a starter for summer nights. Make it a meal by adding some crusty wholegrain bread or spooning it over cooled quinoa or brown rice. It's also classy in cocktail glasses for a party snack. Want an extra touch? Toss on baby spinach or arugula leaves.
Frequently Asked Questions
- → How do you peel a grapefruit?
To peel a grapefruit, use a sharp knife to slice off the outer skin and the white pithy layer underneath. Then, carefully cut between the thin membranes to remove the fruit segments.
- → Can grapefruit be swapped out?
Yes, swap the grapefruit for orange or pomelo for a similar refreshing twist.
- → What type of avocado works best?
Pick an avocado that's ripe but still firm so it holds up well when mixed.
- → Can this salad be made ahead of time?
Yes, you can prep it a few hours in advance and keep it chilled. Just add the mayo right before serving for maximum freshness.
- → How can I make the presentation pop?
Serve this salad in small transparent bowls or glasses to show off its summery colors.