Red Grapefruit Avocado And Pomegranate Spinach Salad Recipes

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.

RED GRAPEFRUIT, AVOCADO AND POMEGRANATE SPINACH SALAD

Steps:

• Brush avocado slices with lime juice.
• Arrange 1.5 cups spinach on each of 6 small plates; top each serving with avocado slices and grapefruit sections.
• Combine sugar, vinegar, mustard, and salt in a small bowl; whisk until sugar dissolves. Gradually add oil, stirring well with a whisk. Stir in poppy seeds.
• Drizzle 1.5 t dressing over each salad.
• Sprinkle each with 1/2 t sunflower seeds and about 1 T pomegranate seeds.

AVOCADO, GRAPEFRUIT, AND POMEGRANATE SALAD

Steps:

• Combine greens, endive, radicchio, and lettuce in a large bowl; add avocado and haricot vert.
• Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments, and coarsely chop. Squeeze remaining membrane to extract juice; reserve.
• To make the vinaigrette, whisk together reserved grapefruit juice, mustard, sugar, salt, and pepper in a medium bowl; add chopped grapefruit. While whisking constantly, add olive oil in a slow and steady stream until combined. Pour vinaigrette over salad and toss gently to coat. Transfer to a serving platter. Garnish with pomegranate seeds. Serve immediately.

BABY SPINACH, AVOCADO, GRAPEFRUIT SALAD

Steps:

• 1. To make dressing, mix together honey, vinegar, and mustard. Using a wisk, add oil in a slow stream and mix well. Stir in poppy seeds. This makes about a cup of dressing.
• 2. Using a serrated knife, cut, and peel the membranes from grapefruit. Section fruit and throw away the membranes.
• 3. Gently arrange spinach on individual plates. Top with sliced avocado and grapefruit sections. Drizzle 1 tablespoon dressing over each salad. Sprinkle with toasted pine nuts and gorgonzola, if desired.

PINK GRAPEFRUIT, AVOCADO AND POMEGRANATE SALAD WITH 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.

GRAPEFRUIT SPINACH SALAD

Steps:

• Cut grapefruit in half; with a sharp knife, cut around each section to loosen fruit, reserving juice. In a salad bowl, toss the spinach, onion and grapefruit sections. In a jar with a tight-fitting lid, combine the vinegar, oil, honey, mustard and reserved grapefruit juice; shake well. Drizzle over salad and toss to coat. Serve immediately.

SPINACH SALAD WITH POMEGRANATE AND AVOCADO

Steps:

• Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry.
• In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter.
• Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.

SPINACH POMEGRANATE SALAD

Steps:

• Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

POMEGRANATE SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat.