Salad with shrimps, avocado and grapefruit


  • shrimp – 300 g,
  • grapefruit – 2 pcs,
  • Avocado – 0.5-1 units
  • Mix salad (iceberg, Frise, arugula, and any other types of lettuce negorkie) – 300 g,
  • pine nuts – a small handful,
  • half a lemon,
  • Olive oil – 6 tablespoons,
  • Red wine vinegar – 1 tablespoon,
  • powdered sugar – 1 tsp (can substitute honey, to taste)
  • dill – 4 sprigs,
  • Garlic – 1-2 cloves,
  • salt,
  • freshly ground black pepper


Pre-thaw shrimp per day on the top shelf in a refrigerator. So they retain all the beneficial properties. Wash the shrimp, peel, remove the intestinal vein. Salted shrimp fry in olive oil until pink and opaque colors. Fry portionwise to lay them in a pan in a single layer. Prepared shrimp aside to cool. Squeeze the juice of one grapefruit, and the second Mills into small pieces. Cut the avocados in half, using a knife, remove the bone and cut into thin half-rings. Sprinkle with lemon juice. Salad dressings, first mix the liquid ingredients (grapefruit juice, vinegar, olive oil), then add the powdered sugar, finely chopped garlic and dill, bring to taste with spices. Marinate shrimp in the filling for 10 minutes. Assemble the dish: Narva salad hands and place on a plate, top-marinated shrimp, avocado and grapefruit fillets. Dressing watering salad just before serving on the table.