Directions:
- Using a sharp knife, slice the ends from grapefruit and oranges; using a jigsaw motion, remove pith and peel;cut supremes of fruit by cutting in and out of the membranes separating the sections.
- Squeeze the juice from the remaining pulp and ends into a measuring cup. Repeat with all the citrus.
- Use 1/3 cup citrus juice and add olive oil, sweet chile sauce and salt to taste.
- For each salad, use 3 grapefruit sections and 3 or 4 orange sections, depending on the size (reserve unused sections and juice and refrigerate for another use).
- Peel and pit avocado and cut into crescent shaped slices.
- When ready to serve, gently toss the avocado with the shrimp, citrus and dressing. Arrange 2 or 3 lettuce leaves on six salad plates.
- Spoon the salad mixture into the leaves and serve immediately.
- Makes 6 appetizer salads or 4 entree salads.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.85 Kcal (1536 kJ) | ||
| Calories from fat | 215.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.95g | 37% | |
|---|---|---|---|
| Cholesterol | 104.31mg | 35% | |
| Sodium | 377.11mg | 16% | |
| Potassium | 497.47mg | 11% | |
| Total Carbs | 22.15g | 7% | |
| Sugars | 8.16g | 33% | |
| Dietary Fiber | 4.52g | 18% | |
| Protein | 17.58g | 35% | |
| Vitamin C | 44.2mg | 74% | |
| Iron | 1.3mg | 7% | |
| Calcium | 86.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 178.55 Kcal (748 kJ) | ||
| Calories from fat | 104.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.66g | 37% | |
|---|---|---|---|
| Cholesterol | 50.77mg | 35% | |
| Sodium | 183.54mg | 16% | |
| Potassium | 242.13mg | 11% | |
| Total Carbs | 10.78g | 7% | |
| Sugars | 3.97g | 33% | |
| Dietary Fiber | 2.2g | 18% | |
| Protein | 8.56g | 35% | |
| Vitamin C | 21.5mg | 74% | |
| Iron | 0.6mg | 7% | |
| Calcium | 42.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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