Summer salads are great for a side or a whole meal especially when you add nice protein. The combination of flavors on this one are sophisticated and super interesting.
1 small red onion thinly sliced
4 oz radishes thinly sliced
Juice of 1 lemon
2 teaspoons fennel seeds
2 oz sunflower seeds
4 oz arugula
1 small bunch flat leaf parsley
1 lb shrimp peeled and deveined
2 ripe avocados halved pits removed
2 ruby red grapefruits
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Place the onions and the radishes in a bowl and squeeze the juice of 1 lemon over them. Give them a mix and set aside to lightly pickle.
Coat a stainless steel pan with olive oil and turn heat on high. Add the sunflower and fennel seeds and lightly toast for about 2-3 minutes. Set aside to cool.
Cut the grapefruits into rounds, remove the skin and cut into quarters. Set aside. Pour any juice left on the cutting board or ends of grapefruits over the onions and radishes.
Cut the avocados into medium size slices.
Sautee’ the shrimp over high heat for 4-5 minutes and set aside.
Roughly chop the parsley for garnish.
Place the arugula in a large bowl and add the onions, radishes, grapefruit, fennel and sunflower seeds, avocados and shrimp. With your hands give everything a toss to mix the salad. Sprinkle with salt and pepper and add the olive oil and juice form the pickled radishes and onions. Toss again with your hands. Place on a platter and garnish with the parsley.