Day 14

Keep up the good work everyone!

Florida Grapefruit Salad with Seared Shrimp

Makes 4 servings Prep Time: 1 hour Total Time: 90 minutes This salad is gorgeous, refreshing, and bursting with nutrition and flavor. INGREDIENTS 8 baby potatoes 3 Florida grapefruits 1 small fennel bulb, thinly sliced (about 1 cup) 1/2 whole cucumber 1 avocado 1 persimmon 4 Tablespoons fresh pomegranate seeds 2 sprigs tarragon 1 head radicchio 1 Tablespoon extra virgin olive oil 12 jumbo shrimp (peeled and de-veined) DIRECTIONS Cook potatoes in boiling salted water until very tender. While the potatoes are cooking, whisk the ingredients for the vinaigrette together in a medium bowl. Cut the cooked potatoes into quarters and put them directly into the vinaigrette while they are hot to infuse flavor. Zest 2-3 tablespoons of grapefruit peel. Then, peel and segment the grapefruit and place in a strainer over a bowl to save juice for searing shrimp. Thinly slice the fennel and cucumber. Peel and cube the avocado and persimmon. Peel seeds from the pomegranate. Pluck individual tarragon leaves from the stem. Tear the radicchio into medium-sized pieces. Set all ingredients aside. In a hot saut� pan, sear shrimp in one tablespoon of olive oil. Cook the shrimp approximately one or two minutes on each side. Add grapefruit zest and reserved juice to pan. Combine shrimp and remaining salad ingredients together, toss and serve. NOTES Add a slice of whole grain bread to bring this up to a nutritionally-balanced 550 calories.

NUTRITIONAL INFORMATION 1 Serving Calories: 508 Total Fat: 29g Carbohydrates: 59g Fiber: 11g Total Fat: 19g Saturated Fat: 0g Cholesterol: 170mg Calcium: 140mg Sodium: 635mg