Avocado Grapefruit And Fennel Salad Food

GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Grapefruit, Avocado and Fennel Salad image

Categories Salad Vegetarian Grapefruit Orange Avocado Fennel Arugula Fall Bon Appétit

Yield Serves 8

Number Of Ingredients 14

Ingredients

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 large pink grapefruits, peel and white pith removed
1 pound fennel bulbs, trimmed, cut into paper-thin slices
2 large avocados, halved, pitted, peeled, cut into thin slices
2 cups arugula

Steps:

Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
Using sharp knife, cut between membranes of grapefruits to release segments.
Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

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.

GRAPEFRUIT-FENNEL SALAD

Grapefruit-Fennel Salad image

Provided by Robin Miller : Food Network

Categories appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 avocado, peeled, pitted and diced
1 head fennel, fronds removed and sliced
1 grapefruit, segmented
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
A few sprigs fresh parsley

Steps:

Add the avocado, fennel, and grapefruit segments to a large bowl. Toss with olive oil and season with salt and pepper. Place onto platter and top with parsley. Serve with grilled shrimp, if desired.

YELLOW GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Yellow Grapefruit, Avocado and Fennel Salad image

Colorful and zesty! I switched yellow grapefruit for pink. Pomelos are a good substitute, too! Prepare the salad dressing at least an hour in advance to allow the ingredients to marinate. From Bon Appetit November 1997.

Provided by COOKGIRl

Categories Citrus

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons honey
1 1/2 tablespoons minced shallots
1 teaspoon freshly grated lemon peel
1 teaspoon freshly grated orange rind
1 teaspoon freshly ginger, minced
1 teaspoon prepared yellow mustard
1 teaspoon dark sesame oil
salt & freshly ground black pepper
2 large yellow grapefruits, peeled, pith removed (pink grapefruit or pomelo can be substituted)
1/2 lb fennel bulb, cut very thinly into slices
2 large avocados, each cut in half, pitted, peeled, cut into thin slices
1 cup arugula
1 cup romaine lettuce

Steps:

Prepare dressing by combining ingredients in a non-reactive bowl. Season with salt and pepper and set aside to marinate.
Cut the grapefruit up into bite-size segments and remove seeds. In a bowl, gently toss the arugula and romaine lettuce together.
After cutting up the avocado, drizzle the slices with orange or lemon juice to halt browning.
On individual salad plates, divide the greens.
Arrange the grapefruit segments, avocado and fennel slices equally among each salad plate.
Lightly drizzle each serving with salad dressing. Garnish with a little bit of freshly ground black pepper.
Serve the remaining salad dressing on the side.

Nutrition Facts : Calories 267.9, Fat 19.6, SaturatedFat 2.8, Sodium 37.5, Carbohydrate 25.3, Fiber 7, Sugar 7.9, Protein 3

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Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard.
In a medium bowl, toss the sliced fennel with a few drizzles of the dressing. Set aside for 15 minutes so the fennel softens a bit.
Assemble the salad on a platter by arranging half of the sliced fennel, all the roasted fennel, radicchio, and half of the citrus segments. Drizzle with a few spoonfuls of the dressing and sprinkle with salt. Layer the remaining fennel and the remaining citrus onto the salad. Top with the avocado, pine nuts, pecorino, and mint. Drizzle with more dressing, sprinkle with salt and pepper, and serve.

Avocado Grapefruit And Fennel Salad Food

GRAPEFRUIT, AVOCADO AND FENNEL SALAD

AVOCADO AND GRAPEFRUIT SALAD

GRAPEFRUIT-FENNEL SALAD

YELLOW GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Colorful and zesty! I switched yellow grapefruit for pink. Pomelos are a good substitute, too! Prepare the salad dressing at least an hour in advance to allow the ingredients to marinate. From Bon Appetit November 1997.

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