Spring Salad with Ruby Red Grapefruit, Avocado and Shrimp. A low carb, gluten free and paleo dish that is packed with flavor!
Spring is officially here – at least on the calendar – and I am super excited about salads, asparagus, garlic scapes and all of the other goodies that start appearing in the produce section this time of year.
One of the best parts of Spring is the crossover citrus that is still available and really delicious. I have had a bit of an obsession with red grapefruit lately and was inspired to create this salad after adding grapefruit essential oil (the kind you can ingest) to my daily water for a few weeks.
I have always (very) casually used essential oils – like on the walls of a hot shower or in some DIY gifts, body scrubs, etc. but I never went any further. Well, except at a spa!
Anyway, my friend Shanna is somewhat of an essential oils expert. She used to work in pharmaceuticals and has applied that knowledge and experience to her use of oils. She is pretty amazing and has been teaching me about using oils to support our natural lifestyle.
Shanna has got me making EO body scrubs for the shower, infused carpet cleaners, cleaning sprays, putting oils on my wool dryer balls, roller balls for the kids feet and even using them in a diffuser at night. I think I am hooked!!
This EO in this salad dressing is totally optional but if you have it, it really adds another dimension to the dressing and has the added benefits of concentrated grapefruit. The red onion and avocado balance out the grapefruit segments and the shrimp adds another texture and much needed protein boost.
It’s a perfect lunch, light dinner or starter!
Do you use essential oils? If so, do you cook with them and would you like to see more recipes that include them? I would LOVE to hear your favorite way to use essential oils!!
- If you do not have grapefruit essential oil, omit it. If you do plan to use the essential oil, make sure it is therapeutic grade ONLY and suitable for ingesting. All essential oils are NOT the same!
- Since this is served chilled, you can make the shrimp ahead of time (up to 24 hours prior to serving).
- You can make the dressing 2 to 3 days before serving.
Alyssa | EverydayMaven
10 minPrep Time
6 minCook Time
16 minTotal Time
- 2 extra large handfuls baby spring greens salad mix
- pinch salt and pepper
- 1 medium ruby red grapefruit, peeled and cut into segments
- 1/8 small red onion, thinly sliced
- 1 large avocado, pitted, skin removed and thinly sliced
- 6 Jumbo shrimp, grilled or broiled
- 2 T extra virgin olive oil
- 1/2 T apple cider vinegar
- 1/2 T pure Maple syrup
- 2 drops Young Living Grapefruit Vitality Essential Oil (optional)
- 1/4 teaspoon kosher salt
- pinch freshly ground black pepper
- 1 T finely chopped shallot
- Combine all ingredients for dressing in a mason jar or other jar with lid. Shake until well combined and set aside. If making in advance, keep refrigerated. Set out 15 to 20 minutes before serving so the oil comes to room temperature.
- Prepare shrimp by peeling and cleaning. Toss with a splash of olive oil and a pinch of both salt and pepper. Cook on a grill for 2 to 3 minutes per side until no longer translucent. Alternately, cook the shrimp in a frying pan or under the broiler. You can prepare the shrimp up to 24 hours in advance.
- Toss mixed baby greens with a pinch of salt and pepper and dressing. Divide dressed greens between two plates.
- Top each with half of the grapefruit segments, sliced onion, sliced avocado and 3 cooked shrimp.
- Serve immediately and Enjoy!