Avocado Grapefruit And Pomegranate Salad Food

GRAPEFRUIT POMEGRANATE SALAD WITH AVOCADO

Steps:

• Toss salad greens with radicchio; place on platter.
• Top with all remaining ingredients except vinaigrette.
• Drizzle with vinaigrette just before serving.

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.

AVOCADO, GRAPEFRUIT, AND POMEGRANATE SALAD

Steps:

• Combine greens, endive, radicchio, and lettuce in a large bowl; add avocado and haricot vert.
• Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments, and coarsely chop. Squeeze remaining membrane to extract juice; reserve.
• To make the vinaigrette, whisk together reserved grapefruit juice, mustard, sugar, salt, and pepper in a medium bowl; add chopped grapefruit. While whisking constantly, add olive oil in a slow and steady stream until combined. Pour vinaigrette over salad and toss gently to coat. Transfer to a serving platter. Garnish with pomegranate seeds. Serve immediately.

PINK GRAPEFRUIT, AVOCADO AND POMEGRANATE SALAD WITH NASTURTIUM FLOWERS

Steps:

• Peel grapefruits with a sharp knife, cutting away all white pith. Cut between membranes into individual segments, and place in a bowl along with any juices. Halve avocados, removing peel and pits. Slice into thin wedges and add to bowl with basil. Cut pomegranate crosswise. Holding a half cut-side down over bowl, hit the back side until all seeds have been released, then repeat with other half. Season with salt to taste, and toss lightly.
• In a small bowl, whisk together vinegar, olive oil, mustard and pomegranate molasses, and season with salt to taste. Toss salad with dressing. Divide among individual plates, sprinkle with sumac and garnish with nasturtium flowers.

RED GRAPEFRUIT, AVOCADO AND POMEGRANATE SPINACH SALAD

Steps:

• Brush avocado slices with lime juice.
• Arrange 1.5 cups spinach on each of 6 small plates; top each serving with avocado slices and grapefruit sections.
• Combine sugar, vinegar, mustard, and salt in a small bowl; whisk until sugar dissolves. Gradually add oil, stirring well with a whisk. Stir in poppy seeds.
• Drizzle 1.5 t dressing over each salad.
• Sprinkle each with 1/2 t sunflower seeds and about 1 T pomegranate seeds.

AVOCADO AND GRAPEFRUIT SALAD WITH POMEGRANATES AND PISTACHIOS

Steps:

• Toss the onion rings with the vinegar and set them aside in the refrigerator.
• Wash salad mix, spin dry, then wrap in a towel and refrigerate until ready to use.
• Cut the pomegranate into quarters, then break out about 1/2 cup of the seeds. Working in the sink, gently squeeze a tablespoon or so of juice from the remaining pomegranate and set it aside.
• Peel and section the grapefruits.
• Neatly peel and thinly slice the kiwi.
• Peel and cut the avocados into neat chunks.
• To make the dressing, combine the zest, 1/4 cup tangelo juice plus 1 tablespoon pomegranate juice, and 1/4 teaspoon salt, then whisk in the oil.
• Loosely arrange the salad greens on a plate with the grapefruit sections (minus their juice).
• Add the kiwi, avocado, and onions, which will be pickled by now, then pour the dressing over all.
• Season with pepper and garnish with the pistachio nuts.

GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
• Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper.

GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl.
• Slowly whisk in the olive oil.
• .
• 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.
• Drain the jars of grapefruit, saving 1 cup of juice.
• Place butter lettuce on platter.
• Add avocado slices, grapefruit segments and slices of red onion.
• Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

PRAWN, GRAPEFRUIT & AVOCADO SALAD

Steps:

• Heat oven to 220C/fan 200C/gas 7 and put the bread chunks onto a baking sheet. Drizzle with 2 tsp of the oil, rub in with your hands, season, then bake for 10 mins until golden and crisp.
• While the croûtons bake, cut the peel and pith away from the grapefruit, then cut out the segments, dropping them into the bowl as you go. Squeeze the juice from the heart of one of the grapefruit into a separate smaller bowl.
• Peel, stone and slice the avocados and separate the leaves of the lettuce. Add to the segments along with the prawns. Whisk the sweet chilli sauce and remaining 1 tsp oil into the grapefruit juice, then season to taste. Once the croûtons are ready, cool for a few mins, then toss with the rest of the salad. Put onto plates and drizzle with the sweet chilli dressing to serve.

GRAPEFRUIT AND AVOCADO SALAD

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.

GRAPEFRUIT AVOCADO SALAD

Steps:

• In a small bowl, whisk the first seven ingredients. On four salad plates, arrange the lettuce, grapefruit, onion, and avocado. Drizzle with dressing.