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  • 2 tablespoons white wine vinegar
  • 1 tablespoon grapefruit juice
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra virgin olive oil
  • Freshly ground pepper
  • 5 ounces baby arugula, watercress or mache
  • 1 pound medium shrimp, cooked and peeled
  • 2 grapefruit, peeled and sectioned
  • 1 ripe avocado, sliced


  1. To prepare vinaigrette, combine all ingredients in a jar. Close tightly and shake vigorously to combine.
  2. To prepare salad, place arugula in a large salad bowl and toss with about half the vinaigrette. Divide greens among 4 salad plates; top with shrimp, grapefruit and avocado. Drizzle with remaining vinaigrette. Serves 4.
Recipe courtesy of Earthbound Farm.

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The recipe was originally published as Shrimp and Arugula Salad on

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