AVOCADO AND GRAPEFRUIT SALAD WITH MINT-DILL VINAIGRETTE
This is a beautiful salad to eat and in presentation. The flavors just burst in your mouth. Hibiscus salt gives it a tangy dimension that is unbeatable.
Provided by Buckwheat Queen
Categories Salad Green Salad Recipes
Time 1h20m
Yield 2
Number Of Ingredients 10
Steps:
- Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
- Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 27.7 g, Fat 31.4 g, Fiber 11.9 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 121.8 mg, Sugar 12 g
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
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 AND GRAPEFRUIT SALAD WITH SPICY LIME VINAIGRETTE
The combination of avocado and grapefruit makes a refreshing salad that's best served at the end of the meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Cut avocados in half lengthwise, working around pit; twist to open. Remove pits; peel. Cut avocados into 1-inch pieces; toss in bowl with 1/4 cup lime juice.
- Using a sharp knife, cut away peel, pith, and outer membranes from grapefruits. Slice flesh crosswise into 1/4-inch-thick rounds; place in bowl.
- Make vinaigrette: Combine remaining 1/4 cup lime juice and honey in small bowl. Whisk in olive oil and red-pepper flakes; season with salt and pepper.
- Place lettuce in serving bowl. Season with salt and pepper; drizzle with a quarter of the vinaigrette. Toss well.
- Drizzle avocado pieces with three-quarters of remaining vinaigrette. Season with salt and pepper; toss well. Scatter avocado and grapefruit slices over greens; drizzle salad with remaining vinaigrette.
Nutrition Facts : Calories 220 g, Fat 18 g, Fiber 6 g, Protein 2 g
SHRIMP AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE
Categories Salad Citrus Fruit Nut Shellfish Appetizer Quick & Easy Lunch Grapefruit Shrimp Avocado Spinach Winter Hazelnut Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Whisk together vinaigrette ingredients with salt and pepper to taste.
- Assemble salad:
- Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).
- Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
- Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.
- Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.
- Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.
- Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.
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