Photo, food styling and recipe by Casey Bumpsteed

Serves 6
Preparation time: 10-15 minutes
Cooking time: 3 minutes for the shrimp

• 1 pound shrimp, peeled and deveined
• 1 large bag of lettuce, washed and torn into pieces
• 1 large  grapefruit, segmented
• 1/2 cup fresh pomegranate seeds
• 1/4 cup salad onions, sliced
• 1/4 cup pickled red onions
• 1/4 cup avocado oil
• 1/4 cup Pomegranate Balsamic Glaze
• Salt and pepper, to taste
• Edible spring flowers to decorate

Instructions for the salad:

STEP 1

Fill a large pot with enough water to cover the shrimp and bring it to a boil. Once the water is boiling, add the shrimp and poach them for 2-3 minutes or until they are cooked through. Drain the shrimp and let them cool.

STEP 2

You can make either one large salad or plate individual ones. Arrange the plates or platter with the lettuce, grapefruit segments, pomegranate seeds, salad onions, and pickled red onions.

STEP 3

Add the cooled shrimp to the bowl. Once cooled or still warm, add them to the salad/s. Season with salt and pepper and drizzle over the oil and balsamic glaze. Garnish with edible flowers.