Shrimp and Grapefruit Salad with Saint Albray


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Soft-Ripened Cheeses

* 4 pink grapefruits
* 8 oz. Saint Albray (1/2 lb.)
* 8 oz. pink shrimp (1/2 lb.)
* 1 small avocado
* 1 Queen Victoria pineapple
* 2 endives
* 2 Tbsp. orange juice
* 2 Tbsp. yogurt
* 1 Tbsp. Olive oil
* 1 pinch cumin
* Pepper


* Cut each grapefruit in two and remove flesh with a soupspoon. Cut the fruit into bite-size pieces without crushing. Cut the avocado in two and remove the pit before removing peel. Cut halves lengthwise into strips. Remove the core of the endives; separate the leaves. Shell the shrimp. Remove the rind of the Saint Albray and cut into strips.

* Peel the pineapple, cut into quarters and then into pieces. (If it is a large pineapple and not a "Victoria", remove the hard core of each quarter before cutting into smaller pieces.)

* In a bowl, mix the orange juice, yogurt, olive oil, cumin and a pinch of pepper to make a dressing.

* Fill emptied grapefruit halves with shrimp, avocado slices, endive leaves, pieces of pineapple and grapefruit and Saint Albray. Drizzle with dressing and serve.

Additional Tips