Lisas Grapefruit And Avocado Salad Recipes

ALICE WATERS'S GRAPEFRUIT AND AVOCADO SALAD

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.

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 AND GRAPEFRUIT SALAD

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.

LISA'S GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Arrange 1/4 of the grapefruit sections and 1/4 of the diced avocado decoratively on a salad plate. Top with 1/4 cup of sprouts. Repeat with remaining grapefruit sections, avocado, and sprouts to make 4 salads.
• Mix lemon juice, olive oil, salt, and black pepper in a small bowl; drizzle dressing over each salad.

LISA'S GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Arrange 1/4 of the grapefruit sections and 1/4 of the diced avocado decoratively on a salad plate. Top with 1/4 cup of sprouts. Repeat with remaining grapefruit sections, avocado, and sprouts to make 4 salads.
• Mix lemon juice, olive oil, salt, and black pepper in a small bowl; drizzle dressing over each salad.

GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Peel with a sharp knife down to the flesh, removing all the rind and membrane: 2 medium ruby grapefruit.
• Cut the sections free, slicing carefully along the partitioning membranes. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl. Stir in: 1 teaspoon white wine vinegar, Salt, Fresh-ground black pepper.
• Whisk in: 2 tablespoons extra-virgin olive oil.
• Taste and adjust the acid and salt.
• Cut in half and remove the pit from: 2 medium Hass avocados.
• Peel the halves and cut 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 watercress or chervil.
• Double the amount of vinaigrette and dress 4 small handfuls of arugula separately with half of the vinaigrette. Arrange the avocado and grapefruit on top, and spoon the remaining vinaigrette over the fruit.
• For the avocados, substitute 2 large or 4 small artichokes. Trim off all the leaves, remove the chokes, and cook the hearts until tender in salted boiling water. Slice and marinate in a couple spoonfuls of the vinaigrette.
• Slice thin 1 small sweet spring onion. Marinate in a spoonful of vinaigrette. Scatter over the arranged salad before spooning on the dressing.

PINK-GRAPEFRUIT AND AVOCADO SALAD

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.

AVOCADO AND PINK GRAPEFRUIT SALAD WITH CORIANDER

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.