A beautiful and delicious and fresh salad perfect for long summer weekends!
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Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 2-4Servings

Ingredients

  • 1 avocado, halved, pitted and sliced
  • 1 head butter lettuce
  • 2 pink grapefruits, cut in segments

Shrimp in court bouillon

  • 1 lemon, cut in half
  • 1 stalk celery, chopped
  • 1 small yellow onion, chopped
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1 pound shrimp (16-20 count), peeled and deveined

Cilantro lime dressing

  • 3 tablespoons finely chopped fresh cilantro
  • 1 shallot, minced
  • Juice of 1 lime
  • 1 tablespoon honey
  • 1/4 cup canola oil

  • Coarse salt and freshly ground pepper, to taste

Preparation

For poached shrimp, in medium pot over medium- high heat, place lemon, celery, onion, peppercorns and bay leaves in 8 cups water. Bring to boil, simmer 10 minutes, turn heat to low. Place shrimp in court bouillon and cook for 3 minutes until firm and pink. Strain shrimp and cool.

For cilantro lime dressing, in small bowl, whisk cilantro, shallot, lime juice and honey. Drizzle in canola oil while whisking, to emulsify. Season with salt and pepper. Set aside.

To assemble salad, arrange leaves of butter lettuce, then stack grapefruit segments, slices of avocado and poached shrimp on top. Drizzle with cilantro lime vinaigrette. Serves 4 as a starter or 2 as an entrée.

To make the grapefruit segments, which are also called supremes, peel the whole grapefruit using a knife and remove all the pith. Then remove segments by cutting on either side of the membrane with a paring knife.

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