Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Celery Seed | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 Pounds shrimp, cooked, shelled and deveined
- 5 grapefruit, peeled and sectioned
- 8 navel oranges, peeled and sectioned
- 2 or 3small red onions, thinly sliced
- 3 heads leaf lettuce
- 6 California Avocados, seeded, peeled and cut into 8 slices
- Celery seed dressing (recipe follows)
- Celery Seed Dressing
- Yield: 3 cups
- ¼ Cup sugar
- 2 tsp dry mustard
- 2 tsp salt
- 2 Tbsp onion, minced
- ¾ Cup white vinegar
- 2 Cups oil
- 2 Tbsp celery seed
- =
Directions
In large bowl, combine shrimp, grapefruit, oranges and red onion. Set aside.
Arrange lettuce on individual serving plates.
Spoon shrimp salad mixture onto lettuce.
Just before serving, slice avocados and arrange on salad plate.
Generously drizzle dressing on each salad before serving.
Dressing Preparation
Add first four ingredients to blender or small mixing bowl.
Slowly add part of vinegar, blend or mixing at medium speed.
Add the rest of vinegar and oil, beating until creamy.
Add celery seed.