Palm Springs Grapefruit & Avocado Salad
Source of Recipe
This recipe is from The Spa Hotel in Palm Springs (from Jim)
Recipe Introduction
Refreshing!
List of Ingredients
- VINAIGRETTE
- 1/4 Cup fresh grapefruit juice
- 2 tsp fresh lime juice
- 1/4 tsp finely grated peeled fresh ginger
- 1 tbsp vegetable oil
- SALAD
- 1 pink or red grapefrui
- 1 white grapefruit
- 1/2 cup hazelnut
- 1 tbsp unsalted butter
- 2 firm and ripe California avocados
- 1 tsp fresh lime juice
- 1/2 lb large shrimp ( 8 to 10), shelled and deveined
- 1 tbsp vegetable oil
- 2 cups baby spinach (2oz)
- 1/4 cup trimmed sprouts (prefer radish)
Instructions
- MAKING THE VINAIGRETTE:
- Whisk together vinaigrette ingredients with salt and pepper to taste.
- ASSEMBLE THE SALAD
- Cut peel, including all white pith, from fruit with a sharp paring knife and cut segements free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use)
- Coarsely chop hazelnuts. Melt butter in a 12 inch nonstick skillet over moderate heat until the foam subsides, then cook hazelnuts with salt and pepper to taste, stirring until a shade darker (5 minutes)
- Transfer nuts to a paper towel to cool.
- Quarter avocados lengthwise then pit and peel.
- Cut avacado lengthwise into 1/4 in slices. Drizzel with lime juice and season with salt and pepper.
- Pat shrimp dry and season with salt and pepper.
- Heat oil in skillet over moderately high heat until hot but not smoking, then saute shrimp turning them until golden and just cooked through (3 minutes or so).
- Toss together spinach, half of grapefruit segments and half of vinaigrette with salt and pepper to taste.
- Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad and sprouts.
- Spoon vinaigrette over salad and sprink with nuts.
Final Comments
30 minutes
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