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Add a photoTangy salad for warm summer days
Ingredientes
- 1/4 cup grapefruit juice
- 2 teaspoons lime juice
- 1 tablespoon vegetable oil
- 2 teaspoons honey
- spinach leaves
- 1/2 pound bay shrimp
- 1 grapefruit (either pink/red or white)
- handful of sunflower seeds (no shell)
- 1 ripe avocado
Direcciones
- To make the vinaigrette: whisk together vinaigrette ingredients (grapefruit juice, lime juice, vegetable oil and honey).
- Heat oil in skillet and saute the shrimp until lightly browned (about 3-5 minutes).
- Quarter avocado lengthwise, pit and then peel. Cut into thin-medium slices. Season with salt and pepper if desired.
- Cut peel away from grapefruit (including white pith) and discard. The the remaining fruit into pieces.
- Toss spinach, shrimp, avocado and grapefruit together with half the vinegarette.
- Sprinkle sunflower seeds on top to finish.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 2 servings | |
| Calories 318 | |
| Calories from Fat 145 | 46% |
| Total Fat 16.23g | 20% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.18g | |
| Cholesterol 172mg | 57% |
| Sodium 180mg | 8% |
| Potassium 658mg | 19% |
| Total Carbs 19.93g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 10.73g | 7% |
| Protein 24.92g | 40% |
