Grapefruit, Shrimp And Avocado Salad
A refreshing and elegant salad combining sweet grapefruit, tender shrimp, creamy avocado, and crisp green onion, perfect for light lunches or sophisticated starters.
Ingredients
Instructions
- Drain the grapefruit sections and measure out the juice.
- Add enough fresh grapefruit juice to the drained juice to make 3 cups of liquid.
- Dissolve the gelatin in 1 cup of grapefruit juice over low heat until completely dissolved.
- Add the remaining 2 cups of grapefruit juice, sugar, and salt to the gelatin mixture.
- Refrigerate until the gelatin begins to set but is not fully firm.
- Add the grapefruit sections, cooked shrimp, cubed avocado, and chopped green onion tops into the gelatin mixture.
- Pour the mixture into a 6-cup mold and refrigerate until fully set.
- Unmold the salad and decorate with parsley and pimento before serving.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or omitting the sugar altogether. Instead of cooked shrimp, you could use canned or pre-cooked shrimp for convenience. If you prefer a different texture, you can swap the avocado for diced cucumber. Ensure the gelatin is fully dissolved to avoid any graininess in the final salad, and always refrigerate until completely set.
Serving Suggestions
This salad is a delightful starter or light meal, perfect for warm weather. Serve it alongside crusty bread or a refreshing green salad for a complete meal. It pairs beautifully with Southern Oven Salmon for a seafood feast. Garnish with fresh herbs or extra grapefruit sections for added color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed cold, so there's no need to reheat it. If the gelatin starts to separate, gently stir before serving to recombine the ingredients.
Nutrition & Diet Analysis (per serving)
Each serving of Grapefruit, Shrimp And Avocado Salad contains roughly 227 calories, with 10g protein, 46g carbohydrates, and 1g fat. It is an excellent source of vitamin A (36% of the Daily Value), vitamin C (25% of the Daily Value), and protein (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1599mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad a day in advance?
Yes, this salad can be made a day ahead. Just ensure it is well-covered in the refrigerator to maintain freshness. The flavors will meld beautifully overnight, enhancing the taste. Just be sure to allow enough time for it to fully set before serving.
What can I substitute for shrimp if I'm allergic?
If you're allergic to shrimp, you could use cooked chicken or tofu as a protein substitute. Alternatively, consider omitting the protein altogether for a vegetarian version. The salad will still be flavorful with the grapefruit and avocado.
How do I adjust the sweetness if I prefer it less sweet?
To adjust the sweetness, simply reduce the amount of sugar in the recipe to your taste. You can start with a couple of tablespoons less and taste the gelatin mixture before adding the avocado and shrimp. This way, you can achieve the desired balance of flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).