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Ingredients
- 1 Florida Grapefruit, segmented
- 80 ml extra virgin olive oil
- 100 g walnuts
- 1 kg cooked large shrimp
- 3 baby cos lettuce, leaves separated
- 1 bunch watercress, leaves picked
- Salt to taste
- Pepper to taste
Instructions
- Segment the Florida Grapefruit.
- Create the salad dressing by mixing the extra virgin olive oil, salt and pepper.
- Preheat the oven to 170C or 350F.
- Toast the walnuts by spreading them across a baking tray and roasting in the oven for about 10 minutes or until crisp. Set aside to cool.
- Place the Florida Grapefruit segments, watercress leaves, cos leaves, shrimp and walnuts in a large bowl.
- Toss the salad with the dressing just before serving.
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