Avocado Salad With Grapefruit Cumin Dressing Recipes

CREAMY AVOCADO DRESSING

Steps:

• Place all ingredients into a Nutribullet or small food processor and blitz until smooth. (Inc Extra Flavouring Options)
• Use water to thin to just pourable consistency (so it's not super gloopy and thick).
• Taste and add the following to taste: salt, pepper, lemon, oil. Use as salad dressing!
• Keeps 3 days in the fridge without going brown. See Note 3 for how to keep even longer!

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.

AVOCADO SALAD WITH GRAPEFRUIT-CUMIN DRESSING

Steps:

• DIRECTIONS:.
• Place dressing ingredients in blender container and blend until smooth.
• Toss salad greens lightly with dressing and arrange on a platter. Top with jicama, red bell pepper and avocados. Drizzle vegetables lightly with dressing. Reserve any remaining dressing in the refrigerator for another use.

AVOCADO GRAPEFRUIT SALAD WITH SOUR CREAM-HONEY DRESSING

Steps:

• Slice ends off grapefruits and stand upright on a counter. Cut away skin and membrane, exposing fruit. Working over a bowl to catch the juice, separate sections by slicing with a serrated knife between membranes. Remove and discard the seeds. Slice avocado halves lengthwise in 1/2-inch slices. Arrange alternating grapefruit sections and avocados slices on 6 salad plates.
• Whisk together sour cream, lime juice, honey, salt, and pepper in a small bowl. Just before serving, spoon about 2 tablespoons dressing in a stripe over each salad. Garnish with mint leaves and serve

BEET, AVOCADO AND PINK GRAPEFRUIT SALAD WITH SHERRY DRESSING

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.

GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
• Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper.