Shrimp, Grapefruit, and Roasted Root Veggie Salad

With Dijon Lemon Vinaigrette


16 large shrimp peeled and cooked
1 small turnip cut into large pieces
2 large carrots cut into large pieces
1/3 red onion sliced very thin
Sections of 1 grapefruit, section skin
removed leaving only the sections
1 T fresh Italian parsley chopped
4 T lemon juice
3 T + 3 T light olive oil divided
2 t Dijon mustard
2 T sugar
1 t salt and ½ t black pepper + same amount for vinaigrette


  • Line a baking sheet and rub the 3 Toil and the salt and pepper on the carrot and turnip pieces. Roast in a preheated 375 degree F oven for 35 minutes. Remove and let cool to room temperature. Add this to the shrimp,grapefruit, onion, and parsley. Whisk the lemon juice, 3 T olive oil, Dijon mustard, sugar, salt and pepper together. Add to other ingredients RIGHT BEFORE serving.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking