Ingredients
3 tbsp Asian fish sauce 3 tbsp fresh lime juice 2 tbsp sugar 2 tbsp avocado or olive oil 30 large shrimp, cooked, peeled, and deveined 2 large pink grapefruit, segmented 3 red radishes, thinly sliced 2 avocados, peeled, pitted, and cut into chunks or slices 3 scallions, thinly sliced 6 oz (175 g) baby salad greens (mesclun) Bunch of watercress, thick stems discardedDescription
A Tangy Salad To Satisfy Seafood Lovers, This Is Simple Enough For A Weekend Brunch, But Special Enough To Serve To Dinner Guests.
IVillage
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