GRAPEFRUIT AND WATERCRESS SALAD
This deceptively simple and well-balanced salad combines a variety of flavors and textures -- tart, creamy, peppery -- and comes together in a snap.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Make dressing: In a large bowl, whisk together vinegar, sugar, and oil until combined.
- Peel and cut grapefruit into segments (reserve juice for another use). Add watercress, avocado, and grapefruit to bowl with dressing. Season with salt and pepper; toss gently to combine. Serve.
Nutrition Facts : Calories 156 g, Fat 10 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g
AVOCADO AND PINK GRAPEFRUIT SALAD WITH CORIANDER
Grapefruit cuts through fatty avocado in this simple salad idea.
Provided by Bon Appétit Test Kitchen
Categories Salad Leafy Green Vegetarian Quick & Easy High Fiber Dinner Lunch Grapefruit Avocado Healthy Low Cholesterol Soy Sauce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Using small sharp knife, cut off peel and white pith from 1 grapefruit. Cut grapefruit crosswise into 4 slices. Cut second grapefruit in half and squeeze enough juice to measure 3 tablespoons. Whisk juice, olive oil, and next 6 ingredients in small bowl. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl and divide between 2 plates. Arrange grapefruit slices and avocado alongside and spoon remaining dressing over.
PINK GRAPEFRUIT & AVOCADO SALAD
unbelievable flavors.
Provided by Ronda Krouch
Categories Fruit Salads
Time 30m
Number Of Ingredients 10
Steps:
- 1. Place onion in a small bowl of cold water to soak. Set aside. Finely grate 1 tsp. zest and squeeze 2 tbsp. juice from lemon. Whisk the zest and juice, oil, salt and pepper in a large bowl. Peel grapefruit with a sharp knife, removing all peel and white pith.
- 2. Peel grapefruit with a sharp knife, removing all peel and white pith. Working over a medium bowl, cut the segments from the surrounding membranes and let them drop into the bowl. Squeeze the peels and membranes over bowl to extract all the juice before discarding them. Halve, peel and pitavocado. Cuth lenghtwise into 1/4 inch thick slices, then cut the slices in half. Gently stir the avocado and pomegranate seeds into the grapefruti mixture.
- 3. Finely slice basil and drain the onion; gently stir into rhe grapefruit mixture. Arrange lettuce leaves on 4 salad plates, top with the grapefruit mixture and serve immediately.
PINK-GRAPEFRUIT AND AVOCADO SALAD
This refreshing salad really perks up winter lunches and dinners.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Use a sharp knife to cut skin (and white pith) from grapefruits; cut into segments, reserving juice.
- Place lettuce in a large bowl with avocado. Drizzle with 1 to 2 tablespoons reserved grapefruit juice, olive oil, and vinegar. Season with salt and pepper; toss gently. Top with grapefruit segments.
Nutrition Facts : Calories 155 g, Fat 11 g, Fiber 4 g, Protein 2 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.
GRAPEFRUIT, SALMON, AND AVOCADO SALAD
A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
- Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.
AVOCADO, PINK GRAPEFRUIT AND MACHE SALAD
Amounts are suggestions only. You can use lettuce or mixed greens instead of mache. Use pink or ruby grapefruit. As AmandaInOz suggested, I am revising this recipe to include a Dijon dressing. I like Trader Joe's Dijon mustard with white wine.
Provided by coconutty
Categories Citrus
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- For the mustard vinaigrette:.
- In the salad bowl, mix mustard well with oil; add juice and continue to blend until thoroughly blended.
- For the salad:.
- Peel, section and de-membrane the grapefruit and place in salad bowl.
- Add sliced avocado and a few handfuls of mache leaves or greens.
- Toss gently.
- Salt to taste.
- Sometimes I simply halve the grapefruit and scoop out the sections with a grapefruit spoon. This is messier and less attractive than carefully removing all the membranes of each grapefruit section, but it saves a little time.
Nutrition Facts : Calories 216.6, Fat 15, SaturatedFat 2.2, Sodium 35.1, Carbohydrate 22.7, Fiber 8.8, Sugar 9.4, Protein 3.1
AVOCADO, GRAPEFRUIT, AND WATERCRESS SALAD WITH ROQUEFORT AND PAPRIKA DRESSING
Categories Salad No-Cook Vegetarian Quick & Easy Lunch Blue Cheese Grapefruit Avocado Spring Summer Watercress Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- With a serrated knife cut the zest and pith from the grapefruits and working over a bowl cut the flesh into sections, discarding the membranes and reserving 6 tablespoons of the juice. Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly. In another bowl whisk together the remaining 3 tablespoons reserved grapefruit juice, the vinegar, the mustard, the paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with in Roquefort, and drizzle them with the remaining dressing.
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