½ lb. cooked shrimp

3-4 tablespoon chopped red onion, optional

1 large Ruby Red or Pink Grapefruit, divided

1 ripe avocado, cut into cubes

3 cups mixed greens, or spinach

3 tablespoons D’Olivo Grapefruit White Balsamic

2 tablespoon honey

¼ cup D’Olivo Blood Orange Fused Olive Oil

 salt & pepper to taste



Peel the grapefruit and cut in half. Cut half of the grapefruit into cubes (discard pith if desired); squeeze the juice from the other half into small bowl.

In a separate bowl, mix together the shrimp, red onion, grapefruit and avocado.

For the dressing: Whisk together grapefruit juice, D'Olivo Grapefruit Balsamic, honey, salt and pepper. Add D'Olivo Blood Orange Olive Oil, whisking constantly until blended.

Place salad greens on two plates or salad bowls. Drizzle with Grapefruit Balsamic dressing. Serve and enjoy! Serves two, and can easily double for four.

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