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Shrimp, Grapefruit and Spinach Salad

2 servings


Dairy Free Dinner for Two Gluten Free High Fibre Under 30 Minutes

Nutritional Facts Per Serving

14.5 g
16.1 g
4.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 280
  • Fat 18.8 g
    • Saturated   2.4 g
    • + Trans 
  • Cholesterol 98 mg
  • Sodium   164 mg
  • Carbohydrate 16.1 g
    • Fibre   4.2 g
    • Sugars  
  • Protein 14.5 g
    • Vitamin A 47 %
    • Vitamin C 100 %
    • Calcium 9 %
    • Iron 24 %


Place the first 5 ingredients in a small bowl and whisk to combine. Divide and mound the spinach on 2 plates. Top with the shrimp and grapefruit. Drizzle with the dressing, sprinkle with almonds, and serve.

Note: To segment the grapefruit, first carefully cut off the peel and pith. Use a paring knife to cut the grapefruit segments out of their surrounding membrane. Squeeze the remains of the grapefruit after segmenting to get the juice required in this recipe.

Note: To toast the almonds, place in a single layer in a small baking pan. Bake in the oven at 300 degrees F for 10 to 15 minutes, or until lightly toasted.

Serving Suggestions

Give this main-course salad some added sustenance and serve it with slices of your favourite freshly baked Alex Campbell Signature Series Brio bread, such as ciabatta, an Italian-style loaf named after its slipper-like shape, or hardy and dense Bavarian farmer's rye.

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