Alice Waterss Grapefruit And Avocado Salad Recipes

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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



Alice Waters's Grapefruit and Avocado Salad image

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

2 medium ruby grapefruit
1 teaspoon white wine vinegar
Salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 medium Hass avocados, cut in half and pits removed
Fresh chervil

AVOCADO AND GRAPEFRUIT SALAD

Try this refreshing avocado and grapefruit salad from Alice Waters.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11



Avocado and Grapefruit Salad image

Steps:

  • In a small bowl, combine shallot, vinegar, juices, and a pinch of salt. Let sit for 15 minutes. Whisk in oil and zests.
  • Arrange grapefruit and avocado on a serving platter. Drizzle with dressing, and sprinkle with chervil.

1 small shallot, finely chopped
1 tablespoon white-wine vinegar or Champagne vinegar
1 teaspoon lemon juice
1 teaspoon orange juice
Coarse salt
1/3 cup extra-virgin olive oil
1/4 teaspoon lemon zest
1/4 teaspoon orange zest
2 grapefruits, peeled and segmented
3 Hass avocados, peeled and thinly sliced lengthwise
Chervil sprigs, for garnish

AVOCADO, GRAPEFRUIT AND SPINACH SALAD

Not only is this salad delicious, it's beautiful as well. The recipe has been in my family for years, originating with my Aunt in Laguna Beach CA some 40 years ago. Hope you enjoy it as much as we do.

Provided by susandoeshair

Categories     Citrus

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5



Avocado, Grapefruit and Spinach Salad image

Steps:

  • Spread the spinich on a round platter, keeping it fairly flat. Keep in refrigerator to chill.
  • Lay sliced avcados in colander in sink, and peel and de-membrane the grapefruit over the avacado. The citrus acid in the grapefruit keeps the avocado from darkening.
  • On the platter, alternate slices of avocado and grapefruit in a circle on top of the spinach.
  • Sprinkle with blue or gorgonzola cheese and DRIZZLE with dressing.

Nutrition Facts : Calories 204.9, Fat 16.4, SaturatedFat 3.1, Cholesterol 4.2, Sodium 215, Carbohydrate 13.9, Fiber 6.4, Sugar 5.2, Protein 4.6

1 pink grapefruit (canned works well too and is quicker!)
2 avocados, peeled, seeded and sliced into 1/8 's
1 bunch baby spinach leaves
1/4 cup French dressing
1/4 cup blue cheese or 1/4 cup gorgonzola, crumbled

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  • Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.
  • Transfer 2 tablespoons of the juice to another bowl. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes.
  • Season the avocado with salt and arrange on plates with the grapefruit sections. Stir the oil into the dressing; season with salt and pepper. Drizzle onto the grapefruit and avocado, garnish with the chervil and serve.
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