Shrimp and Grapefruit Salad

Ingredients

2 large grapefruit 1 firm ripe avocado 2 tbsp olive oil 1 tbsp red-wine vinegar 1 tsp Dijon mustard 1/4 tsp honey 1/8 tsp salt 2 tbsp finely chopped fresh dill 142 g pkg baby spinach, about 8 cups packed 454 g frozen cooked large shrimp, thawed and peeled 1/2 English cucumber, seeded and thinly sliced 398 mL can artichokes, drained, rinsed and quartered

Instructions

Slice peel from top and bottom of grapefruit. Cut off and discard remaining peel, including white pith, so flesh is showing. Cut out segments over a bowl to catch juice. Leave segments in bowl and reserve 1/4 cup juice. Cut avocado in quarters around pit. Remove and discard pit, then peel and dice. Pour reserved juice into a small bowl. Whisk in oil, vinegar, Dijon, honey and salt. Stir in dill. Divide spinach among 4 plates. Top with grapefruit slices, avocado, shrimp, cucumber and artichokes. Drizzle salads with dressing just before serving