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Pummelo, Shrimp & Avocado Salad with Lemon Mustard Vinaigrette

This salad is delicious and healthy, bursting with flavors and good for you nutrients. Add a lemon and mustard vinaigrette to complement the veggies and shrimp, and it's the perfect lunch at home or at work, or a dinner sized meal served with a baguette.
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Course Salads
Cuisine Seafood

Ingredients
  

  • 2 cups Arugula
  • 2 cups Baby spinach
  • 2 Pummelo
  • 1 Large avocado thinly sliced
  • 1/2 cup salad shrimp cooked
  • 1/2 Red onions thinly sliced
  • 1 Limoneira Lemons juiced
  • 1/2 cup extra virgin olive oil
  • 1 1/2 tsp Dijon mustard
  • 1 tsp Limoneira lemon zest
  • 1/2 tsp Honey

Instructions
 

  • Peel the pummelos with a sharp knife, cutting off as much of the white pith as possible. Cut into the segments on either side, cutting the flesh directly into a bowl. Set aside.
  • Toss the arugula and spinach together and arrange on a large platter or serving plate.
  • Top with avocado slices, shrimp, and onion slices.
  • To make the vinaigrette, combine the remaining ingredients in a small bowl and whisk together thoroughly.
  • Drizzle dressing over the platter of salad.

Notes

This salad is delicious and healthy, bursting with flavors and good for you nutrients. Add a lemon and mustard vinaigrette to complement the veggies and shrimp, and it's the perfect lunch at home or at work, or a dinner sized meal served with a baguette.
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