Grilled Shrimp, Grapefruit & Spinach Salad with Sweet Curry-Ginger Dressing

An unusual combination of flavors, for sure.

(This is my entry for Foodie Friday. Brought to us by our darling host Michael on her delightful blog "Designs by Gollum". Please click the logo to visit Michael's blog!)

Now ~ on to the details about the salad and how it came to be:

Many times, rather than make a run to the store, I'll look in the fridge and pantry to find pleasing flavor combinations from what is on hand.


Yesterday, with the mercury climbing to 107 degrees (F) was one of those occasions when going down into the heat of the town was out of the question.

We really liked this one!

Light, fresh and low in calories~ perfect for dinner on a hot, hot day.



Grilled Shrimp, supremes of grapefruit (pure fruit, no pith or chewy membranes), toasted pecans, sweet red pepper rings, baby spinach and the interesting sweet curry and ginger dressing made the salad light, but bursting with a good balance of flavors and textures.

It's a good one to make all year round, but especially refreshing in the summer.

The dressing is simply grapefruit juice, a very little bit of oil, honey or agave syrup, freshly grated ginger, Madras curry powder, a touch of dry mustard and sea salt are whisked together.

Again, this is another one of my flexible recipes, you could easily substitute orange segments or sliced fresh pears for the grapefruit supremes.

Of course the dressing can be adjusted to your own taste; if you'd like the general proportions I used in a printable format it can be found on my recipe blog by clicking

HERE.

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