Recipe: Shrimp, Avocado and Grapefruit Salad
Ingredients | Price |
---|---|
2 ½ tablespoons olive oil | $0.46 [Purchased in Bulk section] |
12 oz peeled and deveined medium shrimp | $8.11 [Only large shrimp available] |
½ teaspoon salt | N/A |
¼ teaspoon ground black pepper | N/A |
1 grapefruit | $1.49 [Organic are $2.49 each] |
2 tablespoons chopped tarragon | |
2 teaspoons brown sugar | $0.09 [Org. coconut sugar purchased in Bulk section] |
1 teaspoon chopped shallots | $0.37 |
6 cups chopped romaine lettuce | $2.99 [Organic] |
1 peeled avocado | $1.99 [Organic are $2.39 each] |
TOTAL: $15.50 |
Heat large skillet over medium-high heat. Add 1 ½ teaspoons oil to pan; swirl to coat. Sprinkle shrimp with ¼ teaspoons salt and ⅛ teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining ¼ teaspoon salt, remaining ⅛ teaspoon pepper, tarragon, brown sugar and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.
See also: www.choosemyplate.gov (USDA MyPlate program)
NUTRITIONAL INFORMATION (estimated)
Calories: 291
Fat: 17.7g
Protein: 19.9g
Carbs: 15.5g
Fiber: 6g
Cholesterol: 129mg
Iron: 3.4mg
Sodium: 433mg
Calcium: 96mg