Avocado Pink Grapefruit And Mache Salad Food

PINK-GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Use a sharp knife to cut skin (and white pith) from grapefruits; cut into segments, reserving juice.
• Place lettuce in a large bowl with avocado. Drizzle with 1 to 2 tablespoons reserved grapefruit juice, olive oil, and vinegar. Season with salt and pepper; toss gently. Top with grapefruit segments.

AVOCADO AND PINK GRAPEFRUIT SALAD WITH CORIANDER

Steps:

• Using small sharp knife, cut off peel and white pith from 1 grapefruit. Cut grapefruit crosswise into 4 slices. Cut second grapefruit in half and squeeze enough juice to measure 3 tablespoons. Whisk juice, olive oil, and next 6 ingredients in small bowl. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl and divide between 2 plates. Arrange grapefruit slices and avocado alongside and spoon remaining dressing over.

AVOCADO, PINK GRAPEFRUIT AND MACHE SALAD

Steps:

• For the mustard vinaigrette:.
• In the salad bowl, mix mustard well with oil; add juice and continue to blend until thoroughly blended.
• For the salad:.
• Peel, section and de-membrane the grapefruit and place in salad bowl.
• Add sliced avocado and a few handfuls of mache leaves or greens.
• Toss gently.
• Salt to taste.
• Sometimes I simply halve the grapefruit and scoop out the sections with a grapefruit spoon. This is messier and less attractive than carefully removing all the membranes of each grapefruit section, but it saves a little time.

PINK GRAPEFRUIT & AVOCADO SALAD

Steps:

• 1. Place onion in a small bowl of cold water to soak. Set aside. Finely grate 1 tsp. zest and squeeze 2 tbsp. juice from lemon. Whisk the zest and juice, oil, salt and pepper in a large bowl. Peel grapefruit with a sharp knife, removing all peel and white pith.
• 2. Peel grapefruit with a sharp knife, removing all peel and white pith. Working over a medium bowl, cut the segments from the surrounding membranes and let them drop into the bowl. Squeeze the peels and membranes over bowl to extract all the juice before discarding them. Halve, peel and pitavocado. Cuth lenghtwise into 1/4 inch thick slices, then cut the slices in half. Gently stir the avocado and pomegranate seeds into the grapefruti mixture.
• 3. Finely slice basil and drain the onion; gently stir into rhe grapefruit mixture. Arrange lettuce leaves on 4 salad plates, top with the grapefruit mixture and serve immediately.

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.

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.

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.

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.

AVOCADO GRAPEFRUIT SALAD

Steps:

• Mix everything together.
• I usually mix the grapefruit pieces and juice with the mayo first to thin it down and then add the avocado and lettuce.

AVOCADO, PAPAYA, AND PINK GRAPEFRUIT SALAD WITH MAPLE DRESSING

Steps:

• Remove peel and pith from the grapefruit using a sharp paring knife. Carefully cut between membranes to remove segments, and place in a medium bowl. Peel the papaya, cut in half, and remove seeds. Slice into pieces about 2 1/2 inches by 1/2 inch thick. Add to the bowl, and toss to combine.
• Slice the avocados lengthwise into 1/2-inch slices and pour the lemon juice over them. Add to the fruit mixture.
• In a small saucepan, warm the maple syrup and lime juice, whisking to combine; set aside to cool.
• Toss the fruits together, and drizzle with the dressing. Serve seasoned with pink pepper, if desired.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.
• Arrange lettuce on platter. Top with avocado and grapefruit, then dressing.
• Milder than vinegar, verjus is a tart juice made from unripe grapes; available at specialty foods stores and from chefshop.com and terrasonoma.com.