PINK-GRAPEFRUIT AND AVOCADO SALAD
This refreshing salad really perks up winter lunches and dinners.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 155 g, Fat 11 g, Fiber 4 g, Protein 2 g
PINK GRAPEFRUIT, AVOCADO AND POMEGRANATE SALAD WITH NASTURTIUM FLOWERS
Provided by Olivia Snaije
Categories weekday, salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 26 grams, Carbohydrate 41 grams, Fat 33 grams, Fiber 14 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 852 milligrams, Sugar 22 grams, TransFat 0 grams
GRAPEFRUIT POMEGRANATE SALAD WITH AVOCADO
Drizzle this colorful grapefruit pomegranate salad with raspberry vinaigrette and add sliced avocado. Grapefruit Pomegranate Salad with Avocado is an excellent source of vitamin A.
Provided by My Food and Family
Categories Festive 2018
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Toss salad greens with radicchio; place on platter.
- Top with all remaining ingredients except vinaigrette.
- Drizzle with vinaigrette just before serving.
Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
CUCUMBER & AVOCADO SALAD
This healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that's a perfect side dish for grilled chicken, fish or steak. This recipe calls for an English cucumber, which doesn't have to be peeled, but regular cucumbers work well too--just peel them before slicing.
Provided by Julia Levy
Categories Healthy Cucumber Salad Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Toss shallot rings with lime juice in a large bowl; let stand until softened, about 10 minutes. Whisk in oil, mint, basil and salt. Add cucumber; toss to coat. Let the cucumber marinate in the dressing, tossing occasionally, until softened, about 10 minutes.
- Using a slotted spoon, transfer the cucumber to a platter; top with avocado. Drizzle the dressing over the salad. Serve immediately.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 10.3 g, Fat 18 g, Fiber 4.1 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 297.8 mg, Sugar 2.6 g
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.
AVOCADO AND GRAPEFRUIT SALAD
Provided by Ina Garten
Time 10m
Yield 4 to 6 sevrings
Number Of Ingredients 7
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 PINK GRAPEFRUIT SALAD WITH CORIANDER
Grapefruit cuts through fatty avocado in this simple salad idea.
Provided by Bon Appétit Test Kitchen
Categories Salad Leafy Green Vegetarian Quick & Easy High Fiber Dinner Lunch Grapefruit Avocado Healthy Low Cholesterol Soy Sauce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
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.
AVOCADO, PINK GRAPEFRUIT AND MACHE SALAD
Amounts are suggestions only. You can use lettuce or mixed greens instead of mache. Use pink or ruby grapefruit. As AmandaInOz suggested, I am revising this recipe to include a Dijon dressing. I like Trader Joe's Dijon mustard with white wine.
Provided by coconutty
Categories Citrus
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- For the mustard vinaigrette:.
- In the salad bowl, mix mustard well with oil; add juice and continue to blend until thoroughly blended.
- For the salad:.
- Peel, section and de-membrane the grapefruit and place in salad bowl.
- Add sliced avocado and a few handfuls of mache leaves or greens.
- Toss gently.
- Salt to taste.
- Sometimes I simply halve the grapefruit and scoop out the sections with a grapefruit spoon. This is messier and less attractive than carefully removing all the membranes of each grapefruit section, but it saves a little time.
Nutrition Facts : Calories 216.6, Fat 15, SaturatedFat 2.2, Sodium 35.1, Carbohydrate 22.7, Fiber 8.8, Sugar 9.4, Protein 3.1
BEET, AVOCADO AND PINK GRAPEFRUIT SALAD WITH SHERRY DRESSING
Categories Salad Fruit Leafy Green Vegetable Appetizer Side Roast Thanksgiving Dinner Grapefruit Avocado Beet Fall Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 8
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
I saw this recipe on Barefoot Contessa (Ina Garten's show) I made just a couple of changes to suit our tastes. (jarred grapefruit segments and we added the lettuce and onions).
Provided by katie in the UP
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the mustard, lemon juice, salt, and pepper in a small bowl.
- Slowly whisk in the olive oil.
- .
- 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.
- Drain the jars of grapefruit, saving 1 cup of juice.
- Place butter lettuce on platter.
- Add avocado slices, grapefruit segments and slices of red onion.
- Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
Nutrition Facts : Calories 476.6, Fat 41.9, SaturatedFat 5.9, Sodium 477.5, Carbohydrate 28.7, Fiber 13.2, Sugar 9.9, Protein 4.7
SUNNY GRAPEFRUIT AVOCADO SALAD
Even in the dead of winter, Mary Relyea of Canastota, New York brightens up lettuce greens with the fresh fruity tartness of pink grapefruit and orange juice. This sunny and elegant citrus salad pairs well with most entrees. TASTY TIP For extra elegance and color, Mary Relyea sometimes adds sliced Kalamata or green olives to her Grapefruit Avocado Salad.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Divide lettuce among eight salad plates. Arrange the grapefruit, avocado and onion over lettuce. , In a small bowl, whisk the orange juice, oil, lemon juice, cumin, garlic and pepper sauce; drizzle over salads. Sprinkle with pecans.
Nutrition Facts : Calories 165 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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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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