Snow Pea, Shrimp, and Grapefruit Salad is a fresh and light dish that will transport you straight to sunny Mexico. This colorful salad offers a crunchy texture from the snow peas, a tangy sweetness from the grapefruit, and a touch of freshness from the shrimp. Perfect as an appetizer or for a summer meal, this recipe is fresh and full of flavor. It's all finished with a lemony and slightly spicy vinaigrette, reminiscent of the typical balance of Mexican dishes.
Ingredients
Preparation
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To prepare the snow peas: Blanch the snow peas in a saucepan of boiling salted water for about 2 minutes, until slightly tender but still crisp. Drain them and plunge them into a bowl of ice water to stop the cooking process. Drain again and set aside.
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Prepare the grapefruit: Peel the grapefruits, removing all the pith and membranes, and segment them. Set the segments aside and collect the juice in a bowl.
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Prepare the avocado: Cut the avocado in half, remove the pit and skin, then cut the flesh into thin slices.
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To prepare the dressing: In the bowl containing the grapefruit juice, combine the lime juice, olive oil, honey, salt, and pepper, and mix well. Adjust the seasoning to your liking.
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To assemble the salad: In a large bowl, combine the snow peas, shrimp, grapefruit segments, and avocado. Add the sliced red onion and sweet red chili pepper slices if you want a spicy touch.
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Add the dressing: Pour the dressing over the salad and mix gently to coat all the ingredients well.
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Garnish and serve: Sprinkle the salad with fresh coriander and serve immediately.
Snow Pea, Shrimp and Grapefruit Salad, Gluten-Free Mexican Recipe, Summer Recipe
