Citrus and Seafood Salad

Stephen and I are not big grapefruit people. Every once and a great while I get a craving for one and will buy one and have it for breakfast. Or I will just buy the juice. Stephen won’t touch the stuff. We’ve been getting grapefruits from Abundant Harvest though so I need to figure out what to do with them besides putting them directly into my compost bin.

Last week we just decided to juice all the citrus we had on hand (we had a ton) and put it in a big pitcher dilluted with a little water and some white grape juice. Even then Stephen was saying, “I think that juice is too potent.” I knew what he really meant was that the grapefruit was too potent.

Well, last night I attempted to use a grapefruit in a recipe. I saw this recipe on allrecipes.com when I did a search on there for grapefruit. So I decided to adapt it a bit for what I could afford. While the meal was good, I know I won’t be making it again because Stephen still complained about the grapefruit. Guess I’m having the other one for breakfast or something.

Citrus and Seafood Salad
• 1 bag Trader Joe’s Seafood blend (this is in the frozen section and it is a blend of shrimp, scallops and calamari rings)

• 1 grapefruit
• 2 Mandarin oranges
• 2 kiwi
• 1 tomato
• equal parts (1-2 tbsp) orange juice and olive oil to taste
• salt and pepper to taste

Steam the seafood and then run under cold water to cool.

Meanwhile cut up and prepare the other salad ingredients.

For the grapefruit you want to remove the skin around each section because it is bitter. Here’s how:

Peel and section the grapefruit.

Using a sharp knife cut a tiny bit off the back of each section. This part is hard to peel so that is why you have to cut it.

Peel up the skin from the sides and remove the seeds.

Break apart each section into bite sized chunks and place in your salad bowl.

For the oranges, you can just put the whole sections into the salad and skip this process. They aren’t as bitter.

Cut up remaining ingredents and place in your salad bowl along with cooled seafood.

Dress with orange juice, salt and pepper and olive oil to taste.

Mix well and serve.

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Filed under Gourmet Lisa

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