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A tangy salad to satisfy seafood lovers, this is simple enough for a weekend brunch, but special enough to serve to dinner guests.
Yield: Makes 6 servings
INGREDIENTS
- 3 tbsp Asian fish sauce
- 3 tbsp fresh lime juice
- 2 tbsp sugar
- 2 tbsp avocado or olive oil
- 30 large shrimp, cooked, peeled, and deveined
- 2 large pink grapefruit, segmented
- 3 red radishes, thinly sliced
- 2 avocados, peeled, pitted, and cut into chunks or slices
- 3 scallions, thinly sliced
- 6 oz (175g) baby salad greens (mesclun)
- Bunch of watercress, thick stems discarded
- 6 sprigs of mint leaves, stems discarded, leaves torn
Directions
1. Make the dressing. Combine all of the ingredients together in a jar, and shake until blended.
2. Pat the shrimp dry with paper towels, and place in a bowl. Add 2 tbsp of the dressing and toss.
3. Toss the grapefruit, radishes, avocados, scallions, greens, watercress, and mint leaves in a large bowl. Divide among 6 dinner plates. Arrange 5 shrimp on top of each, and drizzle with the remaining dressing. Serve immediately.
Variation:
Lobster and Crab Salad: Substitute chunks of lobster or lump crab meat for the shrimp.
Notes
Prepare ahead: The dressing can be made several days in advance and refrigerated.
© 2008 Dorling Kindersley
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
248kcal (12%)
74mg (7%)
45mg (75%)
194mcg RAE (6%)
641mg
63mg
10g
11g
7g
22g
53mg (18%)
764mg (32%)
2g (11%)
15g (23%)
2mg (10%)
FROM THE KITCHEN OF...
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