Fruit abounds during these warm summer months. But there is one fruit that you can get year-round and it’s a bright, wonderful addition to salads during these hot days — grapefruit.
This time of year there are so many fruits available it’s hard to choose what to eat. You could have a peach or a few apricots or even a pluot or two. And because the stone fruits are only around for a few months, it’s easy to choose those over the citrus fruits that are available year-round. But the citrus adds a tang you can’t get from the delicious stone fruits and makes a nice change of pace. Just like the stone fruits, you can eat citrus straight or add them to fruit salads. But they also brighten up proteins like chicken and steak. They even add a nice flavor to shellfish and green salads. So combining the two gets you a salad that’s a deliciously light dinner option.
Shrimp and grapefruit salad
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
- 6 ounces wild arugula, rinsed and drained
- 1 pound cooked shrimp, peeled and deveined
- 2 grapefruits, peeled and sectioned
- 1 avocado, peeled and chopped
- 1/2 cup red onion, chopped
- Whisk together the lemon juice, vinegar and olive oil in a small bowl until well combined. Add salt and pepper to the dressing and set aside.
- Combine the arugula, shrimp, grapefruit, avocado and onion in a large bowl. Drizzle with the dressing and toss to coat. Serve immediately.