Seafood Salad Supreme Recipe

The Hale Groves Team


2 Florida grapefruit, peeled and sectioned, reserve juice
¼ cup lite mayonnaise
2 tablespoons chopped green onion
1 ½ teaspoons white wine vinegar
1 ½ teaspoons dried dill weed
1 small clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 lb large shrimp, peeled, deveined, cooked
¾ cup julienned carrots or red bell pepper
1 small cucumber, seeded, sliced


In medium bowl combine ¼ cup grapefruit juice, mayonnaise, green onions, vinegar, dill, garlic, salt and pepper; mix well.  Cover.  Let stand at least 1 hour to blend flavors.  Arrange shrimp, carrots, and cucumber and grapefruit sections on lettuce-lined serving plate.  Serve with dressing.

YIELD:  4 servings.  185 calories per serving.

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