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Recipe: Ruby Red Grapefruit, Hearts of Palm and Shrimp Salad

Serves 4

4 red or pink grapefruit, segmented

8 ounces peeled cooked small shrimp

1 can (14 ounces) hearts of palm, drained and sliced

½ cup chopped fresh cilantro

1/3 cup chopped red onion

¼ cup sliced green olives

¼ teaspoon salt

After segmenting the grapefruit, squeeze the juice from the membrane into the bowl. Add the shrimp, hearts of palm, cilantro, onion, olives and salt; stir to combine. Serve room temperature or chilled.

From Eating Well Magazine, January/February 2013 issue


Light, bright eating: Citrus fruit is near its peak of deliciousness and ready to perk up warm, winter dishes

Tuesday, January 22, 2013

Things are looking bright and sunny in local grocery stores, thanks to the sweet citrus selection this time of year. And after weeks of heavy holiday meals, it’s time to lighten the load with citrus. Eating more fruit is a great way to kick the new year off on a healthy note and cook in season. It’s near peak season …

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