Tuesday, February 22, 2011

Pink and Green Salad

Though it's not quite spring, I'm ready to pull out the salads. This salad is delicious, healthy, and a lot of fun to put together, with very attractive results! Enjoy!

Pink and Green Salad
(Spinach and Avocado Salad with Shrimp and Pink Grapefruit)

For each salad you will need:
6-7 cooked medium shrimp, peeled
1/2 avocado, cut in half and the flesh removed in small slices
1 small pink grapefruit (or 1/2 large)
handful fresh spinach, chopped
1 tsp olive oil
1 tsp balsamic vinegar

Using peeled shrimp and slices of avocado, construct a layered tower (an idea taken from a little appetizer that my French host father made the summer before last) in the middle of the plate; a layer of shrimp, topped with a layer of avocado, then more shrimp, then more avocado, and finally a few shrimp to top. Sometimes the French will use a little mayonnaise for additional flavor and to help the tower stick together, but I prefer to do without it. Then at the base of the tower, place chopped spinach and individual pieces of grapefruit (without the pith is better for the aesthetic, but apparently the pith is very healthy for you, so your call. My grandmother was an expert pith-remover, but I find this tedious, though worth it!). Sprinkle with a little olive oil and vinegar and enjoy!

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