Grapefruit Orange And Avocado Salad Recipes
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
GRAPEFRUIT, ORANGE AND AVOCADO SALAD
This is a variation of a delicious salad my late FIL used to make. So refreshing and good with many dishes...grilled fish, roasted chicken to name a couple. Use my Recipe #224936 if you don't have your own ready in the fridge. Kids love this salad, too!
Provided by Penny Stettinius
Categories Oranges
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Peel the oranges and grapefruits. I use a sharp knife and cut the ends off 1st, then cut the skin off with the pith.
- Cut into sections.
- Place the lettuce leaves into a serving bowl/platter.
- Peel and slice the avocados.
- Place the citrus and avocado on top of the lettuce and drizzle with a vinaigrette.
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
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