Yellow Grapefruit Avocado And Fennel Salad 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:

• Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
• Using sharp knife, cut between membranes of grapefruits to release segments.
• Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

Steps:

• Add the avocado, fennel, and grapefruit segments to a large bowl. Toss with olive oil and season with salt and pepper. Place onto platter and top with parsley. Serve with grilled shrimp, if desired.

Steps:

• Prepare dressing by combining ingredients in a non-reactive bowl. Season with salt and pepper and set aside to marinate.
• Cut the grapefruit up into bite-size segments and remove seeds. In a bowl, gently toss the arugula and romaine lettuce together.
• After cutting up the avocado, drizzle the slices with orange or lemon juice to halt browning.
• On individual salad plates, divide the greens.
• Arrange the grapefruit segments, avocado and fennel slices equally among each salad plate.
• Lightly drizzle each serving with salad dressing. Garnish with a little bit of freshly ground black pepper.
• Serve the remaining salad dressing on the side.