A wonderful food inspiration from a good friend, who has her own blog – but I need to warn you, its in French! She made me this salad one day and I fell in love with it straight away. Perfect detoxing, great ingredients, beautiful to look at and absolutely delicious. I actually make it year round.

See how to make the salad here:

Ingredients for 2
Slightly adapted from
150g baby spinach salad
200g large shrimps (I use cooked, but fresh ones without tail)
2 tablespoons crème fraiche with herbs (or normal crème fraiche or Greek yoghurt and add
fresh dill)
1 large avocado
1 pink grapefruit
½ teaspoon ground cumin
1 teaspoon ketchup
Olive oil
Salt & pepper

Wash the salad and divide onto two plates.

In a separate bowl, combine the shrimps, crème fraiche, cumin and ketchup. Mix and place on top of the spinach salad.

Peel the avocado and cut into crescents.

Peel the pink grapefruit and divide into segments – best do it over the salad to save the juice.

Squeeze the remaining juice onto the salad. Season with salt and pepper on top and drizzle a little olive oil over the salad. This makes the dressing! And you are ready to serve already.