Serves 4
15 mins prep time
Pair with our Pinot Gris
1 shallot, finely chopped
½ tsp. grapefruit zest
2 Tbs. fresh ruby red grapefruit juice
2 Tbs. B.R. Cohn Champagne Vinegar
3 Tbs. B.R. Cohn California Extra Virgin Olive Oil
Sea salt & freshly ground pepper to taste
Vinaigrette:
2 ruby red grapefruits
2 medium avocados
1 lb chilled shrimp (21-25 per pound), peeled, cooked and deveined
6 cups mixed greens
Pretty in pink and green, this refreshing salad marries the crispness of Champagne Vinegar with zesty grapefruit.
Place all vinaigrette ingredients in a screw cap jar and shake until thoroughly combined. Peel grapefruits, removing pith and membranes to create sections. Reserve any juice. Cut avocados in half and remove pit and skin. Cut into ¼ inch slices and drizzle with reserved grapefruit juice to prevent browning. Toss the mixed greens with half of the vinaigrette. Divide between four individual serving plates, top with grapefruit, avocado, and shrimp, and drizzle with rest of dressing.
