California Salad with Grapefruits
9 servings
30 minutes
California salad with grapefruit is a true ode to freshness and harmony of flavors. This exquisite American recipe combines tender royal shrimp, refreshing grapefruit, and creamy avocado, creating the perfect balance of textures. The origins of this dish can be traced back to California's culinary traditions, where fresh seafood and juicy citrus play an important role in gastronomy. The salad has a refreshing sweet-sour taste that is harmoniously complemented by the light spiciness of cayenne pepper and the creaminess of natural yogurt. Cognac adds a noble depth to the aroma. This salad is perfect for a light summer dinner or festive lunch, impressing guests with its elegance and sophistication.
1
Put the shrimp in boiling salted water for 4 minutes. Drain in a colander, let cool, then remove the heads and peel off the shell and intestinal vein.
- King prawns: 500 g
2
Peel the grapefruits and cut the flesh from the inner membranes with a small sharp knife.
- Grapefruits: 4 pieces
3
Cut the avocado in half, remove the pit. Carefully peel off the skin. Slice the flesh into thin pieces and drizzle with lemon juice.
- Avocado: 3 pieces
- Lemon: 1 piece
4
Combine pieces of grapefruit and avocado in a bowl, add shrimp and pour in cognac. Mix and let sit for 10 minutes. Mix yogurt with salt and cayenne pepper. Dress the salad and transfer to a serving bowl.
- Grapefruits: 4 pieces
- Avocado: 3 pieces
- King prawns: 500 g
- Cognac (brandy): 4 tablespoons
- Fat-free natural yoghurt: 6 tablespoons
- Cayenne pepper: pinch
- Salt: to taste
