It could sound cliche, however “much less is extra” and “what you see is what you get” are completely descriptive of this clear and refreshing salad. Layered with citrus, briny shrimp, candy onion, and creamy avocado, every ingredient hits the fitting spot and unites in a light-weight and wonderful summer time lunch or salad course.
Shrimp, Avocado, and Grapefruit Salad
Serves 2 to 4
1/2 small purple onion, thinly sliced
Salt
Recent lime juice
Additional-virgin olive oil
12 giant (16/20) shrimp, peeled and deveined, tails intact
Additional-virgin olive oil
Freshly floor black pepper
1 giant avocado, halved, pitted and lower into 1/4-inch slices
1/2 ruby grapefruit, sectioned, membranes eliminated
2 tablespoons chopped Italian parsley leaves
1. Salt the onion slices and place in a colander within the sink or over a plate for 20 minutes. Rinse with chilly water and blot dry, then toss the slices with 1 tablespoon lime juice.
2. Warmth 1 tablespoon oil in a skillet over medium-high warmth. Season the shrimp with salt and pepper, add to the skillet, and cook dinner till coloured on either side and cooked by, 3 to five minutes, turning as wanted. Switch to a plate.
3. Halve and pit the avocado, then lower into 1/4-inch slices
4. Minimize away the pores and skin and pith of the grapefruit, then lower away the membranes and seed the segments.
5. On particular person serving plates, layer the avocado, grapefruit, onion, and shrimp. Drizzle with olive oil and a squeeze of lime juice. Season with salt and pepper and garnish with parsley. Serve instantly.