Pummelo, Shrimp & Avocado Salad with Lemon Mustard Vinaigrette
This salad is delicious and healthy, bursting with flavors and good for you nutrients. Add a lemon and mustard vinaigrette to complement the veggies and shrimp, and it's the perfect lunch at home or at work, or a dinner sized meal served with a baguette.
Ingredients
- 2 cups Arugula
- 2 cups Baby spinach
- 2 Pummelo
- 1 Large avocado thinly sliced
- 1/2 cup salad shrimp cooked
- 1/2 Red onions thinly sliced
- 1 Limoneira Lemons juiced
- 1/2 cup extra virgin olive oil
- 1 1/2 tsp Dijon mustard
- 1 tsp Limoneira lemon zest
- 1/2 tsp Honey
Instructions
- Peel the pummelos with a sharp knife, cutting off as much of the white pith as possible. Cut into the segments on either side, cutting the flesh directly into a bowl. Set aside.
- Toss the arugula and spinach together and arrange on a large platter or serving plate.
- Top with avocado slices, shrimp, and onion slices.
- To make the vinaigrette, combine the remaining ingredients in a small bowl and whisk together thoroughly.
- Drizzle dressing over the platter of salad.
Notes
This salad is delicious and healthy, bursting with flavors and good for you nutrients. Add a lemon and mustard vinaigrette to complement the veggies and shrimp, and it's the perfect lunch at home or at work, or a dinner sized meal served with a baguette.
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