Shrimp Avocado Salad with Cilantro Dressing

Ingredients

• Arugula

  Raw

  4 cup or 80g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Grapefruit

  Pink and red and white, all areas, raw

  1 medium or 256g

• Shrimp

  Crustaceans, mixed species, raw

  12 large or 84g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Limes

  Raw

  1 fruit or 67g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Rinse and drain the shrimp, bringing them to room temperature. Pat dry with a paper towel.
2. Halve the avocados, remove the pit, and scoop out balls using a melon baller or dice.
3. Wash and halve the cherry tomatoes. Wash and dry the arugula.
4. Peel the grapefruit, removing all skin and white pith, and segment the flesh.
5. Heeat a skillet over medium heat.
6. Chop the cilantro and mix with lime juice, olive oil, salt, and pepper to taste.
7. Add a small amount of oil to the hot pan and cook the shrimp for about 1 minute per side, seasoning with salt and pepper. Remove when they curl and turn orange.
8. Assemble the salad ingredients and drizzle with cilantro dressing. Serve immediately.