Avocado

Dragonfruit Shrimp SaladĀ Boats

May  7, 2011
Author Notes

Now that we are 'empty nesters" my husband recently took a job that requires him to travel and I get to tag along occasionally. While Cincinnati, Ohio, may not be on other's top travel lists, I was excited for the chance to go back to Jungle Jim's grocery store. There I spotted a beautiful dragonfruit display. I have had dragonfruit in a sorbet before, so I thought I would pick some up. The seafood station was next and I also picked up some beautiful pink shrimp.

I posted a question on foodpickle looking for ideas and did an internet search. There were a lot of fruit salad and smoothie recipes but not exactly what I wanted. I did find a recipe with an interesting combination of flavors at www.greenkitchenstories.com from the a la alkaline sisters. Here is my adaption of their fruit salad. I cut down the amount of lime juice by more than half and substituted a little flavored vinegar as well as doubled the amount of mint that they called for. Then I added the beautiful pink shrimp and avocado, and tossed it together carefully and spooned it into the fruit shells. —lorigoldsby

  • Serves 4
Ingredients
  • 2 dragonfruits
  • 24 large shrimp, boiled, chilled & large diced
  • 1 ripe avocado
  • 1/3 cup olive oil
  • 1 lime, zested and juice of 1/2
  • 1 teaspoon lavender honey
  • 1 tablespoon pomegranate vinegar
  • kosher salt and fresh cracked pepper
  • 10 fresh mint leaves, chiffonade
In This Recipe
Directions
  1. Find "flat spot" of the dragonfruit, rotate 90 degrees and slice in half. Scoop out the flesh of the fruit and cut into small cubes.
  2. In non-reactive bowl, mix dressing ingredients and whisk to emulsify.
  3. Cube avocado, and toss gently into dressing to coat, gently add shrimp and dragonfruit to mix.
  4. Spoon into hallowed out fruit "bowls". you may add an extra shrimp or mint leaf to the spiky part of the fruit as a garnish.

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Review
lorigoldsby

Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.