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Grapefruit and Gorgonzola Salad with Shrimp is a delicious, healthy, and quick-to-make main dish salad. Great for a weeknight family meal and pretty enough to serve to company. So easy. And so good!
Salad Days are Here!
These days, we can get just about any kind of produce all year round. But there is something wonderful about spring and summer and the arrival of fresh, locally grown greens.
We purchase a CSA from our local organic farmer all year round. In the winter, that share mostly includes root vegetables – potatoes, carrots, squash, garlic, and a LOT of beets. But when I went to pick up my share last week, I was thrilled to see lots of green amongst the brown!
My share included a beautiful head of leaf lettuce, a bag of chard, some green onions, and the cutest little bunch of radishes I’ve ever seen. I’m almost embarrassed to tell you how excited I was by all this but…I was.
It got me thinking how our ancestors must have relished that first taste of fresh green vegetables after a long, cold winter of potatoes and beets. What a wonderful reminder of God’s goodness that must have been. And what a joyous celebration of spring!
But that was the more philosophical part of my character talking. The temporal part of me was just excited thinking about all the great spring and summertime meals to come. Salad days are here again! Hooray!
And there’s no better way to celebrate than by making a beautiful Grapefruit and Gorgonzola Salad with Shrimp for dinner.
What’s in My Grapefruit and Gorgonzola Salad with Shrimp?
This ingredient list for my Grapefruit and Gorgonzola Salad with Shrimp includes…
- Red Leaf Lettuce
- Gorgonzola Cheese
- Red Onion
- Lemon Juice
- Green Goddess Salad Dressing
Substitutions and Recipe Notes
You can serve my Grapefruit and Gorgonzola Salad with Shrimp with lots of different dressings, but I highly recommend using my Green Goddess Dressing. The bright, fresh herbal flavors of this easy-to-make dressing pair beautifully with the tangy tastes of gorgonzola, grapefruit, and onion, alongside the mellower notes of avocado and shrimp.
My recipe calls for grapefruit supremes. That’s just a fancy word for grapefruit sections that have had the peel and thin membranes which separate the sections removed.
Making grapefruit supremes is easy. Just cut the peel off with a sharp knife. Next, use a smaller knife to cut out the sections of fruit between each of the membranes that divide them. If you want a demonstration, check out this video.
Naturally, the flavor would be much sweeter but if you can’t eat or don’t care for grapefruit, you can substitute orange sections. If they’re available, blood oranges would be very pretty in this salad.
I really think this recipe benefits from using a very flavorful cheese such as gorgonzola or blue. But if that’s too strong for you, then you could substitute another soft cheese, such as chevre.
I used small frozen salad shrimp for this recipe. After unthawing the shrimp, I simply sauteed them in butter until pink, then added a little lemon juice, salt, and pepper. You could certainly use larger shrimp if you like. Grilled shrimp would be beautiful here, or scallops. And if seafood isn’t your thing, grilled chicken would work too.
For a vegetarian preparation, leave out the shrimp and just double the amount of cheese. And if you’re wanting to serve this as a side salad, just omit the shrimp and leave the rest of the recipe as is.
Salads for Supper – Starting with Grapefruit and Gorgonzola Salad with Shrimp!
Especially as the weather warms up, I really love serving a salad for supper. My Grapefruit and Gorgonzola with Shrimp is a terrific main dish salad.Print
- 6 oz frozen salad shrimp, unthawed
- 1 T butter
- 2 tsp lemon juice
- 1 small to medium head red leaf lettuce, rinsed, dried and torn into bite sized pieces
- 1 large grapefruit, peeled and cut into supremes
- 1 medium avocado, peeled, seeded, and cut into medium dice
- ¼ cup very thinly sliced red onion
- ½ cup gorgonzola cheese crumbles
- ¼ cup Green Goddess Dressing (see recipe here)
- Place butter, lemon juice, and unthawed shrimp into a small skillet over medium heat. Cook until shrimp has turned pink but it still tender. Season with salt and pepper to taste. Drain off any excess liquid and set aside.
- Place lettuce, grapefruit supremes, avocado, cheese, onion, and cooked shrimp in a medium sized salad bowl. Toss with salad dressing and serve.