Avocado Grapefruit And Pomegranate Salad Recipes

Steps:

• Toss salad greens with radicchio; place on platter.
• Top with all remaining ingredients except vinaigrette.
• Drizzle with vinaigrette just before serving.

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Steps:

• Combine greens, endive, radicchio, and lettuce in a large bowl; add avocado and haricot vert.
• Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments, and coarsely chop. Squeeze remaining membrane to extract juice; reserve.
• To make the vinaigrette, whisk together reserved grapefruit juice, mustard, sugar, salt, and pepper in a medium bowl; add chopped grapefruit. While whisking constantly, add olive oil in a slow and steady stream until combined. Pour vinaigrette over salad and toss gently to coat. Transfer to a serving platter. Garnish with pomegranate seeds. Serve immediately.

Steps:

• Peel grapefruits with a sharp knife, cutting away all white pith. Cut between membranes into individual segments, and place in a bowl along with any juices. Halve avocados, removing peel and pits. Slice into thin wedges and add to bowl with basil. Cut pomegranate crosswise. Holding a half cut-side down over bowl, hit the back side until all seeds have been released, then repeat with other half. Season with salt to taste, and toss lightly.
• In a small bowl, whisk together vinegar, olive oil, mustard and pomegranate molasses, and season with salt to taste. Toss salad with dressing. Divide among individual plates, sprinkle with sumac and garnish with nasturtium flowers.

Steps:

• Brush avocado slices with lime juice.
• Arrange 1.5 cups spinach on each of 6 small plates; top each serving with avocado slices and grapefruit sections.
• Combine sugar, vinegar, mustard, and salt in a small bowl; whisk until sugar dissolves. Gradually add oil, stirring well with a whisk. Stir in poppy seeds.
• Drizzle 1.5 t dressing over each salad.
• Sprinkle each with 1/2 t sunflower seeds and about 1 T pomegranate seeds.

Steps:

• Brush 2 teaspoons lemon juice over flesh of avocados; set aside.
• Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully carve out segments from between membranes. Transfer grapefruit segments to a small bowl; set aside. Reserve juice in bowl.
• Add 1/4 cup lemon juice, the salt, and tarragon to the grapefruit juice; season with pepper. Whisk in oil in a slow, steady stream. Add grapefruit sections; toss gently just to coat.
• Place each avocado half on a plate. Top with grapefruit mixture, dividing evenly. Garnish with tarragon. Serve with lime wedges.

Steps:

• Heat oven to 220C/fan 200C/gas 7 and put the bread chunks onto a baking sheet. Drizzle with 2 tsp of the oil, rub in with your hands, season, then bake for 10 mins until golden and crisp.
• While the croûtons bake, cut the peel and pith away from the grapefruit, then cut out the segments, dropping them into the bowl as you go. Squeeze the juice from the heart of one of the grapefruit into a separate smaller bowl.
• Peel, stone and slice the avocados and separate the leaves of the lettuce. Add to the segments along with the prawns. Whisk the sweet chilli sauce and remaining 1 tsp oil into the grapefruit juice, then season to taste. Once the croûtons are ready, cool for a few mins, then toss with the rest of the salad. Put onto plates and drizzle with the sweet chilli dressing to serve.

Steps:

• With a sharp knife, peel the grapefruit down to the flesh, removing all the rind and pith. Cut the sections free, slicing carefully along the partitioning membranes, and set them aside. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl.
• Stir the vinegar into the juice, and season with salt and pepper to taste. Whisk in the oil. Taste, and adjust the acid and salt.
• Peel the avocado halves and cut them into 1/4-inch slices. Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate, and spoon the vinaigrette over. Garnish with chervil, and serve.