Strawberry Grapefruit Salad Recipes

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.

STRAWBERRY, GRAPEFRUIT, AND CHAMOMILE BRUNCH PUNCH

Steps:

• For the chamomile syrup:
• Combine the water and sugar in a small saucepan set over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove the pan from the heat, add the tea bags, and stir. Cover and let steep for 15 minutes. Remove the tea bags and discard. Refrigerate until room temperature or chilled, at least 1 hour.
• For the punch:
• In a blender, combine the grapefruit juice and half of the strawberries. Blend until smooth. Pour the mixture into a large punch bowl. Add the chamomile syrup, bourbon, and bitters. Add the remaining strawberry slices and ice.
• To serve, put a few ice cubes into serving cups, garnish with fresh flowers, if available, and ladle the punch into glasses.

STRAWBERRY GRAPEFRUIT COOLER

Steps:

• Combine first 3 ingredients in container of electric blender; cover and process until smooth.
• While blender is running, add ice cubes, 1 at a time, processing until smooth.
• Pour into glasses and serve immediately.

STRAWBERRY-GRAPEFRUIT SMOOTHIE

Steps:

• Combine all ingredients, plus 1 cup water, in a blender and process until smooth.

SPINACH, STRAWBERRY AND GRAPEFRUIT TOSS

Steps:

• Combine spinach, strawberries, grapefruit and almonds in large bowl.
• Add dressing; toss lightly to coat.
• Serve immediately.

STRAWBERRY & PECAN SALAD

Steps:

• In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside. , Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart., In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.

APPLE-GRAPEFRUIT SALAD

Steps:

• In tightly covered container, shake all dressing ingredients until well blended. Refrigerate until serving time.
• Arrange salad greens on individual salad plates; top with apple slices, grapefruit sections and pomegranate seeds. Serve with dressing.

STRAWBERRY GRAPEFRUIT SALAD

Steps:

• Section grapefruit.
• Slice strawberries.
• Add sweetener.
• Mix all ingredients.
• Let set for 15 minutes
• Enjoy.