ALICE WATERS'S GRAPEFRUIT AND AVOCADO SALAD
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
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
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
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.
AVOCADO GRAPEFRUIT SALAD
Here's a simple salad to make. The dressing is light and pleasant- great complement to the two fruits.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the sugar, vinegar, onion, mustard and salt; stir until sugar is dissolved. Gradually whisk in oil. Stir in poppy seeds. Cover and refrigerate until serving. , Just before serving, stir salad dressing. Arrange grapefruit and avocados on lettuce-lined plates; drizzle with desired amount of dressing. Refrigerate leftovers.
Nutrition Facts : Calories 389 calories, Fat 34g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 5g fiber), Protein 2g protein.
AVOCADO AND GRAPEFRUIT SALAD
This simple colorful salad is easy to make. We eat a lot of grapefruit so I was happy to come up with this pleasing combination. The honey in the dressing enhances the taste of both fruits.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place lettuce on two salad plates. Section the grapefruit over a bowl to reserve juice. Arrange grapefruit sections and avocado slices on lettuce. , In a small bowl, whisk the oil, vinegar, honey, salt and 1-1/2 teaspoons reserved grapefruit juice. Drizzle over salads; serve immediately.
Nutrition Facts : Calories 256 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 7g fiber), Protein 3g protein.
AVOCADO AND GRAPEFRUIT SALAD
A tangy and refreshing grapefruit salad with beautiful color combination. Adapted from Barefoot Contessa.
Provided by purplerose
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine lemon juice, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in olive oil until vinaigrette is emulsified.
- Cut avocados in half, remove pits, and carefully peel off skin. Cut each half into 4 thick slices. Toss in vinaigrette to prevent them from turning brown.
- Peel grapefruit skin and all the white pith with a large, sharp knife. Cut between membranes to release the grapefruit segments.
- Arrange avocado slices evenly around the edge of a large platter, then arrange grapefruit segments in the center. Spoon vinaigrette over top, then sprinkle with more salt and pepper.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 14.9 g, Fat 27 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 676 mg, Sugar 9.6 g
AVOCADO-GRAPEFRUIT SALADS
These salads make a refreshing starter. To remove the pitof an avocado without damaging the flesh, halve the avocadolengthwise, then gently tap the sharp edge of a large knifeinto the pit. Twist the knife, holding on to the avocado firmly,and the pit should come out easily.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- Brush 2 teaspoons lemon juice over flesh of avocados; set aside.
- Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully carve out segments from between membranes. Transfer grapefruit segments to a small bowl; set aside. Reserve juice in bowl.
- Add 1/4 cup lemon juice, the salt, and tarragon to the grapefruit juice; season with pepper. Whisk in oil in a slow, steady stream. Add grapefruit sections; toss gently just to coat.
- Place each avocado half on a plate. Top with grapefruit mixture, dividing evenly. Garnish with tarragon. Serve with lime wedges.
GRAPEFRUIT, SALMON, AND AVOCADO SALAD
A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
- Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.
AVOCADO AND GRAPEFRUIT SALAD
Steps:
- Combine the lettuce, tarragon, parsley, mint, basil, and scallions in a large mixing bowl. Gently toss with the olive oil, lemon juice, and salt to taste. Fold in the diced avocado and grapefruit gently so as not to break up the avocado.
- Divide the salad evenly among salad bowls and finish with a generous grind of pepper.
SUZANNE'S AVOCADO AND GRAPEFRUIT SALAD
A light and delicious salad to begin your meal with. Our friend Suzanne made it for us soon after the birth of our daughter and it's been a favorite since!
Provided by Kimke
Categories Citrus
Time 15m
Yield 2 salads
Number Of Ingredients 4
Steps:
- Peel and pit the avocado.
- Slice lengthwise.
- Peel and section the grapefruit.
- Place the salad greens on 2 salad plates.
- Arrange grapefruit and avocado in an alternating band on top of the salad greens.
- Top with vinaigrette.
GRAPEFRUIT AND AVOCADO SALAD
This is a very good and simple Salad with the Grapefruit and Avocado. The almonds add a salty touch. The reripe comes from Sunset Magazine. My Daughter-in-laws mother use to make a salad very similar to this.
Provided by Barb G.
Categories Citrus
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- With a sharp knife, cut peel and outer membrane from grapefruit.
- Working over a strainer set over a bowl, cut between inner membranes and fruit to relase segments into strainer.
- Squeeze juice from membranes into bowl,Discard peel and membranes.
- In a large bowl, combine oil, lime juice and grapefruit juice.
- Add salad greens and mix gently to coat.
- Place in salad bowl or put on plates.
- Top with grapefruit segments, avocado, almonds and green onion.
- Add salt and pepper to taste.
Nutrition Facts : Calories 264.2, Fat 20.4, SaturatedFat 2.5, Sodium 43.8, Carbohydrate 20.7, Fiber 6.9, Sugar 9.6, Protein 4.6
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- Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.
- Transfer 2 tablespoons of the juice to another bowl. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes.
- Season the avocado with salt and arrange on plates with the grapefruit sections. Stir the oil into the dressing; season with salt and pepper. Drizzle onto the grapefruit and avocado, garnish with the chervil and serve.
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