Avocado Pink Grapefruit And Roquefort Salad Recipes

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PINK-GRAPEFRUIT AND AVOCADO SALAD



Pink-Grapefruit and Avocado Salad image

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

2 pink grapefruits
2 heads Boston lettuce, torn
1 sliced avocado
1 tablespoon olive oil
1 tablespoon white-wine vinegar
Coarse salt and ground pepper

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 AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

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 PINK GRAPEFRUIT SALAD WITH CORIANDER



Avocado and Pink Grapefruit Salad with Coriander image

Grapefruit cuts through fatty avocado in this simple salad idea.

Provided by Bon Appétit Test Kitchen

Categories     Salad     Leafy Green     Vegetarian     Quick & Easy     High Fiber     Dinner     Lunch     Grapefruit     Avocado     Healthy     Low Cholesterol     Soy Sauce     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

2 pink grapefruits
2 tablespoons olive oil
1 tablespoon minced shallot
1 teaspoon soy sauce
1/2 teaspoon honey
1/4 teaspoon Asian sesame oil
1 teaspoon grated peeled fresh ginger
1 teaspoon coriander seeds, cracked
2 cups (packed) mixed baby greens
1 small avocado, halved, pitted, peeled

Steps:

  • Using small sharp knife, cut off peel and white pith from 1 grapefruit. Cut grapefruit crosswise into 4 slices. Cut second grapefruit in half and squeeze enough juice to measure 3 tablespoons. Whisk juice, olive oil, and next 6 ingredients in small bowl. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl and divide between 2 plates. Arrange grapefruit slices and avocado alongside and spoon remaining dressing over.

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Provided by Dave Kovner

Categories     Salad     Leafy Green     Side     Picnic     Quick & Easy     Lunch     Grapefruit     Avocado     Summer     Healthy     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

2 tablespoons verjus* or 3 1/2 teaspoons white grape juice and 2 1/2 teaspoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons minced shallot
1/4 cup walnut oil
1/4 cup olive oil
Fine sea salt
8 large butter lettuce leaves
3 ripe avocados, halved, pitted, peeled, thinly sliced, rinsed under cold water
3 large Ruby Red grapefruits, all peel and white pith cut away, segments cut from between membranes

Steps:

  • Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.
  • Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.
  • Milder than vinegar, verjus is a tart juice made from unripe grapes; available at specialty foods stores and from chefshop.com and terrasonoma.com.

BEET, AVOCADO AND PINK GRAPEFRUIT SALAD WITH SHERRY DRESSING



Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing image

Categories     Salad     Fruit     Leafy Green     Vegetable     Appetizer     Side     Roast     Thanksgiving     Dinner     Grapefruit     Avocado     Beet     Fall     Healthy     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 8

3 medium beets (about 1 pound), tops trimmed
3 medium-size pink grapefruits (about 2 1/2 pounds)
3 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
2 5-ounce bags mixed baby greens
3 medium avocados, pitted, peeled, cut into 1/2-inch pieces
1 cup fresh pomegranate seeds (from 2 large pomegranates)

Steps:

  • Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets. Cut beets into 3/4-inch pieces. Set aside. Cut peel and white pith from grapefruits. Working over bowl, cut between membranes to release segments. Drain segments, reserving 2 tablespoons juice. Cut segments into 3/4-inch pieces.
  • Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper.
  • Toss greens and 3/4 cup dressing in large bowl. Season to taste with salt and pepper. Divide salad among 10 plates. Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally. Drizzle with remaining dressing.

AVOCADO, GRAPEFRUIT, AND WATERCRESS SALAD WITH ROQUEFORT AND PAPRIKA DRESSING



Avocado, Grapefruit, and Watercress Salad with Roquefort and Paprika Dressing image

Categories     Salad     No-Cook     Vegetarian     Quick & Easy     Lunch     Blue Cheese     Grapefruit     Avocado     Spring     Summer     Watercress     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1/2 grapefruits
1 1/2 avocados (preferably California)
2 teaspoons red-wine vinegar
1/2 teaspoon Dijon-style mustard
1/2 teaspoon paprika
1/3 cup vegetable oil
3 cups packed watercress sprigs
1/3 cup crumbled Roquefort

Steps:

  • With a serrated knife cut the zest and pith from the grapefruits and working over a bowl cut the flesh into sections, discarding the membranes and reserving 6 tablespoons of the juice. Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly. In another bowl whisk together the remaining 3 tablespoons reserved grapefruit juice, the vinegar, the mustard, the paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with in Roquefort, and drizzle them with the remaining dressing.

SUNNY GRAPEFRUIT AVOCADO SALAD



Sunny Grapefruit Avocado Salad image

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

6 cups torn leaf lettuce
3 large pink grapefruit, peeled and sectioned
1 medium ripe avocado, peeled and sliced
1 small red onion, thinly sliced
1/4 cup orange juice
3 tablespoons olive oil
1 tablespoon lemon juice
3/4 teaspoon ground cumin
1 garlic clove, minced
Dash hot pepper sauce
1/4 cup chopped pecans, toasted

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

ALICE WATERS'S GRAPEFRUIT AND AVOCADO SALAD



Alice Waters's Grapefruit and Avocado Salad image

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

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

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

PINK GRAPEFRUIT, AVOCADO AND POMEGRANATE SALAD WITH NASTURTIUM FLOWERS



Pink Grapefruit, Avocado and Pomegranate Salad With Nasturtium Flowers image

Provided by Olivia Snaije

Categories     weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 pink grapefruits
2 large avocados
24 leaves fresh purple basil
1 large pomegranate
Salt
3 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon prepared mustard
1/2 teaspoon pomegranate molasses
1 teaspoon ground sumac
6 to 8 fresh nasturtium flowers

Steps:

  • Peel grapefruits with a sharp knife, cutting away all white pith. Cut between membranes into individual segments, and place in a bowl along with any juices. Halve avocados, removing peel and pits. Slice into thin wedges and add to bowl with basil. Cut pomegranate crosswise. Holding a half cut-side down over bowl, hit the back side until all seeds have been released, then repeat with other half. Season with salt to taste, and toss lightly.
  • In a small bowl, whisk together vinegar, olive oil, mustard and pomegranate molasses, and season with salt to taste. Toss salad with dressing. Divide among individual plates, sprinkle with sumac and garnish with nasturtium flowers.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 26 grams, Carbohydrate 41 grams, Fat 33 grams, Fiber 14 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 852 milligrams, Sugar 22 grams, TransFat 0 grams

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