Enjoy a refreshing mix of Florida Grapefruit, baby potatoes, and seared shrimp, dressed with a homemade vinaigrette for a vibrant salad.
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Ingredients
For Salad
- 3 Florida Grapefruits
- 8 baby potatoes
- 1 small fennel bulb (to yield about a cup, thinly sliced)
- 1/2 cucumber
- 1 avocado
- 1 persimmon
- 4 tablespoons fresh pomegranate seeds
- 2 sprigs of tarragon
- 1 head of radicchio
- 1 tablespoon extra virgin olive oil
- 12 jumbo shrimp (peeled and de-veined)
For Vinaigrette
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
Instructions
- Cook potatoes in boiling salted water until very tender. While the potatoes are cooking, whisk the ingredients for the vinaigrette together in a medium bowl.
- Cut the cooked potatoes into quarters and put them directly into the vinaigrette while they are hot to infuse flavor. Zest 2-3 tablespoons of grapefruit peel. Then, peel and segment the grapefruit and place in a strainer over a bowl to save juice for searing shrimp. Thinly slice the fennel and cucumber. Peel and cube the avocado and persimmon. Peel seeds from the pomegranate. Pluck individual tarragon leaves from the stem. Tear the radicchio into medium-sized pieces. Set all ingredients aside.
Nutrition Facts
4 servings
Serving size(524g)
Amount per serving
Calories710
% Daily Value*
Total Fat 20g31%
Saturated Fat 3g18%
Trans Fat 0g
Cholesterol 48mg16%
Sodium 680mg30%
Total Carbohydrate 122g41%
Dietary Fiber 19g74%
Total Sugars 22g
Protein 19g38%
Vitamin D 0mcg0%
Calcium 175mg17%
Iron 6mg32%
Potassium 2859mg82%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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