Romaine Grapefruit And Avocado Salad Recipes

AVOCADO AND GRAPEFRUIT SALAD

Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

Ingredients

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.

ROMAINE & AVOCADO SALAD

Romaine & Avocado Salad image

This quick and easy salad from the World's Healthiest Foods site combines some of my absolute favorite ingredients. It tastes so good, and is good for you too! You can save time by buying pre-chopped, bagged romaine lettuce.

Provided by Lynne M

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 large head romaine lettuce, outside leaves discarded
1 large tomatoes, chopped
1 small red bell pepper, julienned
1/2 small avocado, cut into chunks
2 tablespoons coarsely chopped walnuts (optional)
2 tablespoons lemon juice
2 teaspoons balsamic vinegar
extra virgin olive oil, to taste
salt and black pepper, to taste

Steps:

Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard. (Tops are bitter.)
Chop remaining inner leaves. Rinse in cold water, and dry (this will keep the flavor of the salad from getting diluted).
In a small bowl, whisk together lemon juice, vinegar, olive oil, salt and pepper. Toss with salad greens, red bell pepper, tomato and avocado chunks. Sprinkle with chopped walnuts if desired.
Serve immediately, and enjoy!

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

Ingredients

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

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

Ingredients

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.

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