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Shrimp and Arugula Salad with Grapefruit and Avocado

This lovely and unusual salad blends color, texture and flavors in a most appealing way, balancing sweet-salty shrimp, tart grapefruit, mellow avocado and peppery arugula. A simple vinaigrette with a hint of ginger completes it. Try making your own vanilla bean vinegar, or substitute white wine vinegar if you'd prefer.

4 Servings


2 Tbsp

vanilla bean vinegar (or white wine vinegar)

1 Tbsp

grapefruit juice (save the juice from the grapefruit segments)

1 Tbsp

finely grated fresh ginger root

1 tsp

grated lemon zest

½ tsp

Kosher salt

⅓ cup

mild extra-virgin olive oil

5 oz

Earthbound Farm Organic Baby Arugula

12 oz

bay or cocktail shrimp (cooked and peeled)


red or pink grapefruit (peeled and cut into segments or slices)


ripe avocado (halved lengthwise, peeled and sliced)

freshly ground black pepper to taste


Make the vinaigrette by combining the first 6 ingredients in a glass jar. Close tightly and shake vigorously to combine. Let rest at room temperature for 1 hour to develop flavors.

Place the arugula in a large salad bowl and toss with about half of the vinaigrette. Divide the greens among 4 salad plates or arrange on a platter.

Place the shrimp in the salad bowl and add a tablespoon or two of the vinaigrette. Toss gently to coat the shrimp. Arrange the shrimp on top of the arugula.

Add the grapefruit segments and avocado slices to the salad, scattering them decoratively. Garnish with freshly ground pepper and serve immediately.


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