With sweet pink grapefruit and blood oranges in season, now is the perfect time to take advantage of their juicy ripeness, anthocyanin, and vitamin C. You can add shrimp or scallops to serve as an entrée salad or leave out the seafood and serve it as a side salad.
Prep time: 15 min • Yield: 4 servings
For the salad:
- 6 to 8 cups baby arugula
- 2 ruby red grapefruit
- 2 blood oranges, one for the salad and one for the dressing
- 1 Persian cucumber, sliced into thin ovals or rounds
- 1 scallion, sliced into rounds
- ½ yellow bell pepper, diced
- 2 teaspoons ghee or coconut oil
- 8 to 16 shrimp, optional
For the dressing:
- 1 teaspoon grapefruit zest
- About ½ cup juice from the grapefruit and blood orange
- ½ cup light olive oil
- ¼ cup mint leaves, chiffonade
- 1 small jalapeno pepper, cut into rings and smashed in a plastic bag; remove seeds to reduce heat if desired
- Salt and pepper to taste
- Wash and dry the arugula and set aside. Remove the peel and pith from grapefruit. Holding it over a small bowl cut the flesh between the membranes to create segments reserving the juice for the salad dressing. Remove the peel and pith of one blood orange and cut into circles, and then half-moons.
- Plate arugula, top with grapefruit, blood orange slices, cucumber, scallion, and yellow pepper.
- If you are using shrimp, sauté in ghee or coconut oil over medium high heat for 3 to 5 minutes until cooked through.
- While shrimp is cooking squeeze the juice of the second blood orange into the bowl with the grapefruit juice. Measure out ½ cup of juice and whisk in olive oil. Add mint and 1 to 3 teaspoons crushed jalapenos and whisk together. Add salt and pepper to taste.
- Top salad with shrimp and serve with the dressing on the side.