Texas Grapefruit Avocado And Dandelion Greens Salad Recipes

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GRAPEFRUIT AND AVOCADO SALAD



Grapefruit and Avocado Salad image

A beautiful salad and a terrific combination of flavors!

Provided by Sugar-n-Spice

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 7

4 large red grapefruit, peeled and sectioned
4 avocados - peeled, pitted, and sliced
⅓ cup orange juice
⅓ cup olive oil
3 tablespoons lime juice
2 tablespoons honey
salt and cracked black pepper to taste
Calories322.4 calories
Carbohydrate29.5 g
Fat23.8 g
Fiber8.8 g
Protein3.1 g
SaturatedFat3.4 g
Sodium7.6 mg
Sugar16.9 g

Steps:

  • Arrange the grapefruit sections and avocado slices attractively in a shallow serving dish. In a bowl, whisk together the orange juice, olive oil, lime juice, and honey until well combined; drizzle the dressing over the grapefruit and avocado slices. Season to taste with salt and black pepper. Serve immediately.

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

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.

BITTER GREENS, GRAPEFRUIT, AND AVOCADO SALAD



Bitter Greens, Grapefruit, and Avocado Salad image

The dressing can be stored in the refrigerator for a day or two, tightly covered; whisk it until smooth before serving. Mint would be a nice alternative to basil.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 12

2 pink grapefruits
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup low-fat (2 percent) Greek yogurt
1/4 cup extra-virgin olive oil
1/2 head escarole, coarsely chopped (4 cups)
2 heads Belgian endive, preferably red, leaves separated, and coarsely chopped if large (4 cups)
2 heads frisee, trimmed and torn into bite-size pieces (2 cups)
1 cup fresh basil leaves, torn if large
1 avocado, halved, pitted, peeled, and thinly sliced
Poppy seeds, for serving
Calories208 g
Cholesterol3 g
Fat15 g
Fiber7 g
Protein6 g
SaturatedFat2 g
Sodium93 g

Steps:

  • Remove peels and piths from grapefruits with a sharp knife. Working over a bowl to catch juices, carefully cut between membranes to remove whole segments. In a bowl, whisk together 2 tablespoons grapefruit juice, vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and yogurt. Slowly drizzle in oil, whisking until combined.
  • Toss together greens and basil; divide evenly among 4 plates. Top with grapefruit and avocado. Drizzle with vinaigrette, sprinkle with poppy seeds, and serve.

GRAPEFRUIT AND AVOCADO SALAD



Grapefruit and Avocado Salad image

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

2 pink grapefruit (I have used the canned grapefruit)
2 tablespoons olive oil
2 tablespoons lime juice
1 firm-ripe avocado, peeled and sliced
12 ounces mixed greens (about 2 quart)
1/3 cup chopped almonds or 1/3 cup roasted salted almond
1/4 cup thinly sliced green onion (white & pale green parts only)
salt and pepper
Calories264.2
Fat20.4
SaturatedFat2.5
Sodium43.8
Carbohydrate20.7
Fiber6.9
Sugar9.6
Protein4.6

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.

TEXAS GRAPEFRUIT, AVOCADO, AND DANDELION-GREENS SALAD



Texas Grapefruit, Avocado, and Dandelion-Greens Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6

4 red grapefruits, preferably Texas Rio Star
12 ounces dandelion greens or arugula (from 1 bunch), thick stems removed
3 ripe but firm avocados, pitted, peeled, and cut into 1/2-inch-thick wedges
3 tablespoons extra-virgin olive oil
Flaky sea salt, such as Maldon, for serving
Aleppo-pepper flakes (available at kalustyans.com), for serving

Steps:

  • Cut away peel and pith of grapefruits. Working over a bowl, cut between membranes to release segments. Squeeze juices from membrane into bowl.
  • Arrange greens on a large platter, top with grapefruits and avocados, and drizzle evenly with oil and 3 tablespoons grapefruit juice. Season with salt, sprinkle with pepper flakes, 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

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
Calories382.6 calories
Carbohydrate27.7 g
Fat31.4 g
Fiber11.9 g
Protein4 g
SaturatedFat4.2 g
Sodium121.8 mg
Sugar12 g

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.

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