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Le Chaudron recipe
Salade méli-mélo crevettes pamplemousse
Shrimp, grapefruit and avocado salad
⏱ 15 minServes 2Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)peeled shrimp
1pink grapefruit
1avocado
100 g (3½ oz)mâche
1/4red onion
1 tbspolive oil
1 tsplemon juice
1 tsphoney
1 pinchchopped cilantro
- 200 g (7 oz) peeled shrimp
- 1 pink grapefruit
- 1 avocado
- 100 g (3½ oz) mâche
- 1/4 red onion
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp honey
- 1 pinch chopped cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the grapefruit with a knife: cut off both ends, stand it on the board and slice away the peel and pith following its curve.
- Cut out the segments between the membranes, saving the juice.
- Halve and pit the avocado, scoop out thick slices and toss with the grapefruit juice so they don't brown.
- Slice the red onion very thinly and soak in cold water for 5 minutes to mellow it.
- If using frozen shrimp, thaw completely and pat dry.
- Gently wash and dry the lamb's lettuce and divide between 2 large plates.
- Make the dressing: whisk the lemon juice, honey, salt and pepper, then whisk in the olive oil.
- Arrange the grapefruit, avocado, shrimp and drained onion on top, drizzle with dressing and sprinkle with cilantro.
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