Avocado Grapefruit Salad Ensalada De Palta Y Toronja Recipes

VALENCIAN SALAD (ENSALADA VALENCIANA)

Steps:

• Discard any brown or wilted leaves from the romaine. Separate the head into individual leaves. Trim the thick center ribs from the romaine leaves, and tear the rest of the leaf into bite sized pieces. Wash and dry the lettuce, preferably in a salad spinner. The romaine may be cleaned up to a couple of hours before serving; refrigerate it in a serving bowl covered with a damp towel.
• Cut the tops and bottoms off the oranges with a paring knife. Trim off the skin, removing as much of the white pith as possible. Remove the sections from between the membranes with a paring knife. Work over a medium bowl to catch any juice from the oranges. Set the orange segments aside in a small bowl.
• Whisk the collected orange juice, vinegar, honey, and thyme together. Whisk in the olive oil in a thin stream until blended. Season with salt and pepper, to taste.
• Toss the lettuce, onion and olives together with the dressing in a serving bowl. Scatter the orange segments over the salad and serve.

ENSALADA ESMERALDA WITH AVOCADO DRESSING

Steps:

• Cut the zucchini in thick slices. Crumble the cheese. In a medium size bowl, combine the zucchini and cheese with the green onion, poblano chiles, sea salt and pepper. Add the Avocado Dressing and mix gently. Refrigerate for 20 to 25 minutes.
• Serve on bed of lettuce leaves and garnish with the olives.

AVOCADO AND GRAPEFRUIT SALAD

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.