AVOCADO GRAPEFRUIT SALAD
Here's a simple salad to make. The dressing is light and pleasant- great complement to the two fruits.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the sugar, vinegar, onion, mustard and salt; stir until sugar is dissolved. Gradually whisk in oil. Stir in poppy seeds. Cover and refrigerate until serving. , Just before serving, stir salad dressing. Arrange grapefruit and avocados on lettuce-lined plates; drizzle with desired amount of dressing. Refrigerate leftovers.
Nutrition Facts : Calories 389 calories, Fat 34g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 5g fiber), Protein 2g protein.
AVOCADO AND GRAPEFRUIT SALAD WITH MINT-DILL VINAIGRETTE
This is a beautiful salad to eat and in presentation. The flavors just burst in your mouth. Hibiscus salt gives it a tangy dimension that is unbeatable.
Provided by Buckwheat Queen
Categories Salad Green Salad Recipes
Time 1h20m
Yield 2
Number Of Ingredients 10
Steps:
- Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
- Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 27.7 g, Fat 31.4 g, Fiber 11.9 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 121.8 mg, Sugar 12 g
AVOCADO AND GRAPEFRUIT SALAD
Provided by Ina Garten
Time 10m
Yield 4 to 6 sevrings
Number Of Ingredients 7
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.
AVOCADO - GRAPEFRUIT SALAD WITH LIME VINAIGRETTE
If you are an avocado lover, you will like this salad. The dressing makes alot, so you might want to cut it in half. This is from the Bon Appetit series
Provided by Abby Girl
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 323.5, Fat 28.1, SaturatedFat 3.8, Sodium 5.1, Carbohydrate 20.2, Fiber 5.2, Sugar 12.6, Protein 1.8
SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE
This is a light, refreshing salad I created to cope with the summer heat. I really like the combination of tart grapefruit with buttery avocado and crunchy almonds. The shrimp adds enough protein for this to be considered a meal. Since it's summer, I tossed the shrimp on the grill for an added smoky flavor, but shrimp sautéed in a little olive oil would be just as delicious. The dressing is very light and just enough to tie the whole salad together. My grapefruit was fairly sweet, but if yours are too tart, you can always add a little honey to the dressing.
Provided by Diet It Up
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush shrimp with 1 tablespoon of olive oil, season with salt and pepper and grill on medium high heat about 1 minute on each side or until cooked through.
- Cut avocado into slices and toss in a bowl with the juice from ½ a lime.
- Add slivered almonds to a dry pan and toast on medium high heat until slightly browned, about 5 minutes.
- Cut the grapefruits into segments, reserving the juice. You should get about ¼ cup of juice from two grapefruits. Set the fruit segments aside and combine the grapefruit juice, juice from ½ a lime, and ginger in a small bowl. Drizzle in 2 tablespoons of olive oil while whisking. Season with salt and pepper to taste.
- Toss the spinach and grapefruit segments with the dressing.
- Top the salad with shrimp, avocado slices and toasted almonds.
Nutrition Facts : Calories 469.3, Fat 33.9, SaturatedFat 4.5, Cholesterol 170.2, Sodium 207.5, Carbohydrate 17.4, Fiber 9.8, Sugar 3.5, Protein 29.1
SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE
Categories Salad Citrus Fruit Nut Shellfish Appetizer Quick & Easy Lunch Grapefruit Shrimp Avocado Spinach Winter Hazelnut Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Whisk together vinaigrette ingredients with salt and pepper to taste.
- Assemble salad:
- Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
- Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
- Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
- Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
- Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
- Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.
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