Avocado, Shrimp and Citrus Salad

Ingredients

• 1 piece Ugli fruit (or grapefruit) (Peel the fruit and remove the segments)
• 2 units Ripe avocados (Slice into strips, drizzle with lemon juice to prevent browning)
• 200 g Cooked peeled shrimp (Thaw if frozen, keep cold)
• 100 g Mixed salad greens (mesclun) (Wash and drain)
• 1 unit Egg yolk (Use a pasteurized egg if safety is a concern)
• 1 teaspoon Dijon mustard
• 150 ml Vegetable oil (sunflower or rapeseed) (Neutral oil, at room temperature)
• 1 tablespoon Fresh lemon juice
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the citrus segments

   Peel the ugli (or grapefruit) by removing the outer skin, discard the white pith, and extract the segments using a knife or a segmenting spoon.

   Time: PT5M

2. Cut the avocado

   Halve the avocados, remove the pit, peel, then slice the flesh into strips. Cut the strips in half again to get smaller pieces. Lightly drizzle with lemon juice to prevent browning.

   Time: PT5M

3. Prepare the homemade mayonnaise

   In a bowl, combine the egg yolk and Dijon mustard. Whisk vigorously while slowly drizzling the oil in a very thin stream, without stopping whisking, until the sauce thickens. Season with salt, pepper, and lemon juice, then whisk again.

   Time: PT10M

4. Assemble the salad

   On each plate, place a generous handful of mixed salad greens. Distribute the avocado strips, citrus segments, and cooked shrimp. Drizzle the homemade mayonnaise over the top or serve it on the side as preferred.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ugli fruit (or grapefruit): grapefruit, orange
• Instead of Ripe avocados: Hass avocado, butter avocado
• Instead of Cooked peeled shrimp: crab, smoked tofu
• Instead of Mixed salad greens (mesclun): arugula, young spinach
• Instead of Egg yolk: aquafaba (for vegan version), commercial egg substitute
• Instead of Dijon mustard: whole grain mustard
• Instead of Vegetable oil (sunflower or rapeseed): light olive oil
• Instead of Fresh lemon juice: apple cider vinegar
• Instead of Salt: sea salt
• Instead of Ground black pepper: white pepper

Equipment Needed

• Chef's knife
• Cutting board
• Medium bowl
• Whisk
• Measuring spoons (teaspoon and tablespoon)
• Measuring cup (ml)
• Serving plates
• Salad spinner (optional) (optional)

Critical Steps — Do Not Skip

• Mayonnaise emulsion (slow addition of oil).
• Properly extract citrus segments to avoid bitterness from the membrane.

Chef Tips from the Video

• Use slightly cooled oil to facilitate the emulsion.
• Choose pre-cooked peeled shrimp that are well chilled to keep the salad fresh.
• Serve the salad on chilled plates to prolong freshness.

Troubleshooting

Storage

Refrigerator: Homemade mayonnaise keeps for 2 days in the refrigerator in an airtight container. Cut ingredients (avocado, citrus) can be stored for 1 day chilled, covered with plastic wrap and a drizzle of lemon juice.

Freezer: Do not freeze the assembled salad. The mayonnaise can be frozen for 1 month, but the texture will change.

Room temperature: Consume immediately or within 2 hours at room temperature.

Make-Ahead Tips

• Prepare the citrus segments and keep them chilled in an airtight container.
• Cut the avocado and keep it in lemon juice, covered with plastic wrap, until serving.
• Mayonnaise can be made the day before and refrigerated.