Avocado Grapefruit Salad Aka Friendly Flavor Fusion Recipes

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:

• 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.

Steps:

• Salad: Distribute the lettuce, avocado and grapefruit amoungst 6 salad plates.
• Dressing: Combine the lime juice, honey, red pepper flakes, dry mustard, sugar and vegetable oil.
• To serve: sprinkle a little of the dressing over the salad and serve.

Steps:

• Combine the lettuce, tarragon, parsley, mint, basil, and scallions in a large mixing bowl. Gently toss with the olive oil, lemon juice, and salt to taste. Fold in the diced avocado and grapefruit gently so as not to break up the avocado.
• Divide the salad evenly among salad bowls and finish with a generous grind of pepper.

Steps:

• Combine lemon juice, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in olive oil until vinaigrette is emulsified.
• Cut avocados in half, remove pits, and carefully peel off skin. Cut each half into 4 thick slices. Toss in vinaigrette to prevent them from turning brown.
• Peel grapefruit skin and all the white pith with a large, sharp knife. Cut between membranes to release the grapefruit segments.
• Arrange avocado slices evenly around the edge of a large platter, then arrange grapefruit segments in the center. Spoon vinaigrette over top, then sprinkle with more salt and pepper.

Steps:

• Mix everything together.
• I usually mix the grapefruit pieces and juice with the mayo first to thin it down and then add the avocado and lettuce.

Steps:

• Peel and pit the avocado.
• Slice lengthwise.
• Peel and section the grapefruit.
• Place the salad greens on 2 salad plates.
• Arrange grapefruit and avocado in an alternating band on top of the salad greens.
• Top with vinaigrette.

Steps:

• 1. To make dressing, mix together honey, vinegar, and mustard. Using a wisk, add oil in a slow stream and mix well. Stir in poppy seeds. This makes about a cup of dressing.
• 2. Using a serrated knife, cut, and peel the membranes from grapefruit. Section fruit and throw away the membranes.
• 3. Gently arrange spinach on individual plates. Top with sliced avocado and grapefruit sections. Drizzle 1 tablespoon dressing over each salad. Sprinkle with toasted pine nuts and gorgonzola, if desired.

Steps:

• Make dressing by blending 1st 5 ingredients (YES, including the strawberreis!) in a blender till smooth & chill. (I would use my trusty immersion blender here.).
• To serve: Arrange grapefuit sections & avocado slices on mixed greens or lettuce leaves & drizzle w/dressing.
• NOTE: To decrease fat content, use light or low-fat mayo & sour cream.