Grapefruit and Avocado Salad with Shrimp

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I found this delightful recipe online while browsing through Pinterest.  Here I’ve modified the recipe ever so slightly to make it 17 Day Diet friendly for Cycle 2 (without the avocado) or Cycle 3 as is. Remember, since this recipe has fruit, make sure you eat it before 2pm.  Otherwise, leave fruit out and eat it for dinner.

Grapefruit and Avocado Salad with Shrimp


1 pound large peeled and deveined shrimp, thawed and rinsed well
3 tbsp extra virgin olive oil
Juice of 1 lemon, about 1/4 cup
1 clove garlic, minced
Salt and Pepper

1-2 large grapefruit (any type you like)
1 firm, ripe avocado (allowed only in Cycle 3)
2 tbsp extra virgin olive oil
1 tbsp red-wine vinegar
1 tsp Dijon mustard
1/2 tsp sweetener
1/4 tsp salt
1/8 tsp pepper
2 tbsp chopped fresh dill
1 package fresh baby greens
1/2 English cucumber, thinly sliced


For shrimp – in a medium, non reactive bowl, combine marinade ingredients.  Add shrimp.  Toss to coat and leave to marinate for about 30 minutes.  Remove shrimp from marinade.  Heat a pan over medium high heat, and cook shrimp for about 2-3 minutes, until pink.  Set aside to cool.

Slice peel from top and bottom of grapefruit.  Peel sides so all the flesh is showing.  Cut out segments over a bowl to catch the juice.  Reserve about 1/4 cup juice for dressing.

Cut avocado in quarters around pit.  Remove and discard pit, then peel and dice.
In a small bowl, whisk together 1/4 cup grapefruit juice, oil, vinegar, mustard, sweetener, salt and pepper and dill. Adjust seasonings.
Divide greens among 4 plates.  Top with grapefruit, avocado, cucumber and shrimp.  Drizzle with vinaigrette just before serving.  Serves 4.

See the original recipe here at


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