Makes 4 servings
Prep Time: 1 hour
Total Time: 90 minutes
This salad is gorgeous, refreshing, and bursting with nutrition and flavor.
8 baby potatoes
3 Florida grapefruits
1 small fennel bulb, thinly sliced (about 1 cup)
1/2 whole cucumber
1 avocado
1 persimmon
4 Tablespoons fresh pomegranate seeds
2 sprigs tarragon
1 head radicchio
1 Tablespoon extra virgin olive oil
12 jumbo shrimp (peeled and de-veined)
- Cook potatoes in boiling salted water until very tender.
- While the potatoes are cooking, whisk the ingredients for the vinaigrette together in a medium bowl. Cut the cooked potatoes into quarters and put them directly into the vinaigrette while they are hot to infuse flavor.
- Zest 2-3 tablespoons of grapefruit peel. Then, peel and segment the grapefruit and place in a strainer over a bowl to save juice for seared shrimp.
- Thinly slice the fennel and cucumber. Peel and cube the avocado and persimmon. Seed the pomegranate. Pluck individual tarragon leaves from the stem. Tear the radicchio into medium-sized pieces. Set all ingredients aside.
- In a hot saute pan, sear shrimp in one tablespoon of olive oil. Cook the shrimp approximately one or two minutes on each side.
- Add grapefruit zest and reserved juice to pan. Combine shrimp and remaining salad ingredients together, toss and serve.
Add a slice of whole grain bread to round this out.
|
|
1 Serving
|
|
Calories: 508
Protein: 29g
Carbohydrates: 59g
Fiber: 11g
Total Fat: 19g
Saturated Fat: 0g
Cholesterol: 170mg
Calcium: 140mg
Sodium: 635mg
|
|
