This bright, summer‑fresh salad with its unique citrus‑mint dressing is perfect both as a quick light lunch and as a stunning appetizer that will dress up any holiday table. Definitely one to save to your recipe collection!
Ingredients for 2–3 servings
- Arugula – 100 g
- Salt – to taste
- Lemon juice – 1 tbsp
- Orange juice – 3 tbsp
- Olive oil – 3 tbsp
- Fresh mint – 1 bunch
- Grapefruit – ½
- Large (jumbo) shrimp – 10–12 pieces
Step 1: Cook the Shrimp
Thaw the shrimp ahead of time, then boil them in simmering water for about 2 minutes.
Step 2: Make the Mint Dressing
In a blender, blend the mint leaves, 2 tablespoons of olive oil, the lemon juice, orange juice, and salt until you get a smooth, thick dressing.
Step 3: Prep the Grapefruit
Peel the grapefruit, removing all the membranes, and separate it into small segments.
Step 4: Dress the Greens
Rinse and pat the arugula dry, toss it with about two‑thirds of the dressing, and arrange it on a plate. Top with the grapefruit slices.
Step 5: Finish the Salad
Toss the shrimp with the remaining mint dressing and place them on top of the salad greens. Drizzle with the remaining olive oil.
