Shrimp and Avocado Salad with Grapefruit Vinaigrette

Shrimp and Avocado Salad with Grapefruit Vinaigrette
Photo by Rita Maas

Ingredients

  • ¼ cup hazelnuts, lightly toasted
  • ½ pound large shrimp, shelled and deveined
  • 1 white grapefruit
  • 1 pink or red grapefruit
  • 1 tablespoon vegetable oil
  • 2 teaspoons fresh lime juice
  • ¼ cup sprouts (preferably radish)
  • + 7 more ingredients
    • 2 firm-ripe California avocados
    • ¼ cup fresh grapefruit juice
    • 2 cups baby spinach
    • 1 tablespoon vegetable oil
    • 1 teaspoon fresh lime juice
    • 1 tablespoon unsalted butter
    • ¼ teaspoon fresh ginger

Whisk together vinaigrette ingredients with salt and pepper to taste. Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use). Coarsely ch...

View full recipe at Epicurious

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