Shrimp and Grapefruit Salad

Shrimp and Grapefruit Salad

Pink grapefruit and shrimp come together nicely in this salad thanks to a rich, tangy buttermilk dressing. You can use white grapefruit, but you will lose some of the health benefits of pink grapefruit.

Pink grapefruit is full of healthful compounds—anthocyanins, flavanoids, lycopene, polyphenols, quercetin, sulfur compounds, and vitamin C—that provide loads of antioxidant power for promoting artery and heart health and protecting against sun damage and skin aging. The shrimp offer heart-healthy Omega-3s and selenium and zinc, both of which help maintain a robust immune system.

Serves 4

Ingredients

1 lb. tiger shrimp
1 Tbs. grapeseed oil
½ tsp. crushed garlic
4 cups whole Romaine lettuce leaves
1½ cups pink grapefruit segments

Dressing

1 cup whipped low fat or light cream cheese
¾ cup buttermilk
2 Tbs. flaxseed oil
⅓ cup sweet pickle relish, drained
¼ tsp. black pepper
¼ tsp. salt or salt substitute

Procedure

1. Peel and devein the shrimp. Toss with the oil and garlic.
2. Grill or boil the shrimp for 2–3 minutes per side or until it turns opaque. Remove from the grill or pan and allow to cool.
3. Make the salad dressing: In a food processor, blend the dressing ingredients until smooth.
4. Toss the Romaine lettuce in about 1 cup of the dressing. Divide among 4 plates.
5. Top the lettuce with the shrimp and grapefruit segments. Serve with the remaining dressing on the side.