Romaine Grapefruit And Avocado Salad Recipes

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.

AVOCADO AND GRAPEFRUIT SALAD

Avocado and Grapefruit Salad image

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

Ingredients

2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons Dijon mustard
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ cup olive oil
2 medium ripe avocados
1 medium red grapefruit

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

GRAPEFRUIT, ROMAINE AND RED ONION SALAD

Grapefruit, Romaine and Red Onion Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

12 medium romaine lettuce leaves, ribs removed
Thin slices of red onion, cut into thin half moons
4 pink grapefruit, peeled, cut into supremes
Lime dressing: mayonnaise, thinned with lime juice; salt and crushed red pepper.

Steps:

On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit. Pour over dressing.

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.

AVOCADO AND GRAPEFRUIT SALAD WITH MINT-DILL VINAIGRETTE

Avocado and Grapefruit Salad with Mint-Dill Vinaigrette image

This is a beautiful salad to eat and in presentation. The flavors just burst in your mouth. Hibiscus salt gives it a tangy dimension that is unbeatable.

Provided by Buckwheat Queen

Categories Salad Green Salad Recipes

Time 1h20m

Yield 2

Number Of Ingredients 10

Ingredients

1 large grapefruit, peeled and sectioned
6 mint leaves
½ sprig fresh dill, stemmed
½ teaspoon Chinese rice vinegar
1 ½ tablespoons avocado oil
1 large ripe avocado, cut into 1-inch pieces
¼ cup Belgian endive, thinly sliced
2 teaspoons minced fresh jalapeno pepper
¼ teaspoon coarse ground black pepper
⅛ teaspoon hibiscus salt

Steps:

Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.

Nutrition Facts : Calories 382.6 calories, Carbohydrate 27.7 g, Fat 31.4 g, Fiber 11.9 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 121.8 mg, Sugar 12 g

ROMAINE, ARUGULA, AND AVOCADO SALAD

Romaine, Arugula, and Avocado Salad image

Categories Salad Onion Side Quick & Easy Wheat/Gluten-Free Avocado Arugula Lettuce Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

1 tablespoon cider-vinegar
3 tablespoons extra-virgin olive oil
1 firm-ripe California avocado
3 cups coarsely chopped romaine, washed well and spun dry
3 cups packed arugula, washed well, spun dry, and torn into bite-size pieces
1/4 cup thinly sliced red onion

Steps:

In a serving bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Peel, pit, and chop avocado. Add avocado, romaine, arugula, and onion to vinaigrette and toss to coat.

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 ROMAINE SALAD

Avocado Romaine Salad image

This salad truly represents my state, since avocados and almonds are grown in such abundance here. Plus, I love it because I can toss it together in minutes. -Jeanne Ellermeyer, Walnut Creek, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup olive oil
2 tablespoons white vinegar
2 tablespoons lemon juice
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
Dash seasoned salt
SALAD:
1 bunch romaine, torn (about 5 cups)
1 medium ripe avocado, quartered and sliced
4 green onions, sliced
1/4 cup slivered almonds, toasted
1/4 cup crumbled blue cheese

Steps:

For dressing, whisk together first seven ingredients. Place salad ingredients in a large bowl. Drizzle with dressing just before serving.

Nutrition Facts : Calories 257 calories, Fat 26g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 329mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 4g fiber), Protein 4g protein.

PINK-GRAPEFRUIT AND AVOCADO SALAD

Pink-Grapefruit and Avocado Salad image

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

Ingredients

2 pink grapefruits
2 heads Boston lettuce, torn
1 sliced avocado
1 tablespoon olive oil
1 tablespoon white-wine vinegar
Coarse salt and ground pepper

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

CITRUS ROMAINE SALAD

Citrus Romaine Salad image

This refreshing romaine salad features tangy grapefruit and creamy avocado drizzled with light vinaigrette dressing.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

4 cups torn romaine
3 medium grapefruit, peeled and sectioned
3 large navel oranges, peeled and sectioned
3 medium ripe avocados, peeled and sliced
1/3 cup salad croutons
Raspberry vinaigrette salad dressing

Steps:

Arrange the romaine, grapefruit, oranges and avocados on eight individual salad plates. Sprinkle with croutons. Serve with salad dressing.

Nutrition Facts : Calories 184 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 8g fiber), Protein 3g protein.

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!

ROMAINE, GRAPEFRUIT AND AVOCADO SALAD

Romaine, Grapefruit and Avocado Salad image

Number Of Ingredients 14

Ingredients

2 heads Romaine lettuce, torn into bite-size pieces
2 avocados, sliced
1/4 cup sliced ripe olives
2 cups fresh grapefruit sections
Red Wine Vinaigrette
------------------------------
Red Wine Vinaigrette:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 red onion, grated

Steps:

Combine romaine, avocados, grapefruit, and olives in a large bowl. Add Red Wine Vinaigrette, tossing to coat. Serve immediately. Red Wine Vinaigrette: Whisk together all ingredients.

Nutrition Facts : Nutritional Facts Serves

ROMAINE AVOCADO SALAD WITH LIME DRESSING

Romaine Avocado Salad with Lime Dressing image

A delightful spring salad with a nice fresh flavour. If making ahead of time, do not peel and add avocado until just prior to serving as it will discolour. Decorate plate with thinly sliced pieces of lime.

Provided by Just Call Me Martha

Categories Lime

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 head romaine lettuce
1 small radicchio
1 avocado, peeled and diced
1/2 red onion, thinly sliced
2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
1 tablespoon poppy seed
salt and pepper

Steps:

Tear romaine and radicchio into bite-sized pieces.
Place in large bowl.
Toss with avocado and red onion slices.
Combine lime juice and vinegar in small bowl.
Whisk in Dijon mustard and olive oil.
Season with salt and pepper and stir in poppyseeds.
Just before serving, toss salad and dressing together.

TUNA, AVOCADO, AND ROMAINE SALAD

Tuna, Avocado, and Romaine Salad image

The crispness of the romaine lettuce and radishes contrasts nicely with the smooth richness of the ripe avocado slices and the saltiness of the tuna.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1/3 cup olive oil
3 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans tuna, packed in oil
1 large head romaine lettuce, chopped
1 bunch radishes, trimmed and sliced
1 avocado, peeled, pitted, and sliced

Steps:

In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.

Nutrition Facts : Calories 360 g, Fat 27 g, Protein 20 g

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