A light, winter salad

06 January 2019
Prep time
15 min
Total time
20 min


4 grapefruits

1 kg shrimp cooked, shelled, and deveined

2 fennel bulbs, sliced

½ cup cilantro leaves, chopped

For the sauce:

3 tbsps virgin olive oil

1 tbsp balsamic vinegar

1 tsp Dijon mustard

1/4 tsp salt

1/4 tsp freshly ground black pepper


Cut, peel and removed the white pith from grapefruit. Discard them. In a large salad bowl, hold the grapefruit, one at a time and cut out segments between membranes. Add the shrimp, the sliced fennel and the cilantro leaves to the bowl. To make the sauce, combine in a small ball, the olive oil, the balsamic vinegar, the Dijon mustard, salt, and pepper. Drizzle over the salad and toss gently.

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