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.
ALICE WATERS'S GRAPEFRUIT AND AVOCADO SALAD
This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert. It came to The Times in 2010 when the Well blog featured a number of recipes from "The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs."
Provided by Tara Parker-Pope
Categories salads and dressings
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 364 milligrams, Sugar 6 grams
SUZANNE'S AVOCADO AND GRAPEFRUIT SALAD
A light and delicious salad to begin your meal with. Our friend Suzanne made it for us soon after the birth of our daughter and it's been a favorite since!
Provided by Kimke
Categories Citrus
Time 15m
Yield 2 salads
Number Of Ingredients 4
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.
AVOCADO GRAPEFRUIT SALAD (ENSALADA DE PALTA Y TORONJA)
Steps:
- To make the grapefruit segments: Cut both ends off the grapefruits and stand the grapefruits on a cutting board. With a paring knife, trim off the peel and white pith from the grapefruits, removing as little of the grapefruit flesh as possible. Working over a bowl, cut the segments free of the membrane, letting the segments drop into the bowl. After you've cut all the segments, squeeze all the juice out of the membranes into the bowl. Refrigerate the segments in the juice until needed, up to 2 hours.
- Just before serving, cut the avocados in half, remove the pit and peel the halves. Slice each half lengthwise into 6 thin slices. Drain the grapefruit and reserve the juice (for the salad, if using, or as a treat for the cook). Add the avocado to the grapefruit along with the olives and lime juice. Toss gently to mix, while adding just enough olive oil to coat the avocado. Season, to taste, with salt and pepper and toss again. If you like, use a little of the reserved grapefruit juice to add a little zing to the salad.
AVOCADO AND GRAPEFRUIT SALAD
A tangy and refreshing grapefruit salad with beautiful color combination. Adapted from Barefoot Contessa.
Provided by purplerose
Time 10m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 14.9 g, Fat 27 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 676 mg, Sugar 9.6 g
GRAPEFRUIT AVOCADO SALAD
Country Woman's Test Kitchen developed this pretty, refreshing salad, which pairs well with roasted meats and poultry. The avocado, red onion and garlic-mustard dressing complement the tart fruit beautifully.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first seven ingredients. On four salad plates, arrange the lettuce, grapefruit, onion, and avocado. Drizzle with dressing.
Nutrition Facts :
SUNNY GRAPEFRUIT AVOCADO SALAD
Even in the dead of winter, Mary Relyea of Canastota, New York brightens up lettuce greens with the fresh fruity tartness of pink grapefruit and orange juice. This sunny and elegant citrus salad pairs well with most entrees. TASTY TIP For extra elegance and color, Mary Relyea sometimes adds sliced Kalamata or green olives to her Grapefruit Avocado Salad.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Divide lettuce among eight salad plates. Arrange the grapefruit, avocado and onion over lettuce. , In a small bowl, whisk the orange juice, oil, lemon juice, cumin, garlic and pepper sauce; drizzle over salads. Sprinkle with pecans.
Nutrition Facts : Calories 165 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
AVOCADO AND GRAPEFRUIT SALAD
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.
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