Avocado And Grapefruit Salad With Mint Dill Vinaigrette Food

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.

GRAPEFRUIT AVOCADO SALAD

Steps:

• In a small bowl, mix the vinaigrette ingredients
• Peel and slice the avocados: ( See this useful guide .)

AVOCADO - GRAPEFRUIT SALAD WITH LIME VINAIGRETTE

Steps:

• Salad: Distribute the lettuce, avocado and grapefruit amoungst 6 salad plates.
• Dressing: Combine the lime juice, honey, red pepper flakes, dry mustard, sugar and vegetable oil.
• To serve: sprinkle a little of the dressing over the salad and serve.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• In a small bowl, combine shallot, vinegar, juices, and a pinch of salt. Let sit for 15 minutes. Whisk in oil and zests.
• Arrange grapefruit and avocado on a serving platter. Drizzle with dressing, and sprinkle with chervil.

AVOCADO AND GRAPEFRUIT SALAD WITH MINT-DILL VINAIGRETTE

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.

AVOCADO-GRAPEFRUIT SALADS

Steps:

• Brush 2 teaspoons lemon juice over flesh of avocados; set aside.
• Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully carve out segments from between membranes. Transfer grapefruit segments to a small bowl; set aside. Reserve juice in bowl.
• Add 1/4 cup lemon juice, the salt, and tarragon to the grapefruit juice; season with pepper. Whisk in oil in a slow, steady stream. Add grapefruit sections; toss gently just to coat.
• Place each avocado half on a plate. Top with grapefruit mixture, dividing evenly. Garnish with tarragon. Serve with lime wedges.

AVOCADO AND GRAPEFRUIT SALAD

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.