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 WITH PINK GRAPEFRUIT AND LIME
Avocados turn tropical when paired with juicy grapefruit and lime.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 halves
Number Of Ingredients 5
Steps:
- Working over a bowl to catch the juices, use a paring knife to slice between the sections and membranes of the grapefruit; remove the segments whole. As you remove each segment, place it in bowl with juice. Bowl may be covered with plastic wrap and refrigerated for up to 1 day at this point.
- Halve avocado lengthwise, and remove the pit. Arrange grapefruit segments in the center of each avocado. Drizzle with lime juice, and sprinkle with cilantro. Season with salt. Serve immediately with a spoon.
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
CHICORY CUPS WITH AVOCADO & PINK GRAPEFRUIT SALSA
Get the party started with these easy and light chicory cups with avocado and pink grapefruit salsa. They're easy yet impressive canapés
Provided by Sophie Godwin - Cookery writer
Categories Canapes, Starter
Time 20m
Number Of Ingredients 7
Steps:
- Scoop out the avocado flesh, cut into small cubes and put into a bowl. Using a serrated knife, cut the skin and pith away from the grapefruit, then segment over the bowl to catch all the juices. Cut the segments into cubes the same size as the avocado and add to the bowl.
- Add the chilli and coriander and season the salsa with olive oil, salt, black pepper and lime juice to taste. The salsa can be made two hours in advance and kept covered in the fridge.
- To serve, separate the larger chicory leaves, then finely chop the core and stir through the salsa. Spoon the salsa into each chicory leaf cup and place on a platter to serve.
Nutrition Facts : Calories 30 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.3 grams protein
SALMON WITH AVOCADO & GRAPEFRUIT
Jill Dupleix's salmon and avocado dish is a gorgeous summer combo, with tangy grapefruit juice
Provided by Good Food team
Categories Dinner, Lunch
Time 45m
Number Of Ingredients 7
Steps:
- Hold the grapefruit over a bowl to catch the juices, and peel it to remove all the white pith. Cut the grapefruit between the membranes into segments. If necessary, add lemon juice to the grapefruit juices to make it up to 2 tbsp.Whisk in the extra virgin olive oil, then season with sea salt and pepper. Toss in the grapefruit segments.
- Cut each avocado in half lengthways, remove the stones and peel. Cut the flesh into wedges the size of the grapefruit segments, dropping them directly into the dressing with the grapefruit. Toss lightly, cover and chill for 10 minutes or so. Cut off and discard the stems of the watercress,wash the leaves well and shake dry.
- Lightly oil the salmon, and cook in a non-stick frying pan on a highish heat, skinned-side down first, then turn and cook lightly on the other side, until golden outside and still a little soft and pink in the middle (about 2-3 minutes each side).
- Make a nest of watercress on each plate, put the salmon to the side, and use a slotted spoon to arrange the avocado and grapefruit on top.Whisk the dressing, then drizzle it around the salmon and over the watercress.
Nutrition Facts : Calories 536 calories, Fat 44 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.21 milligram of sodium
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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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