Avocado Pink Grapefruit 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 SALAD

Steps:

• Using a sharp knife to cut off tops and bottoms of grapefruits so they sit steady on cutting board, then remove peel and pith in strips from top to bottom. Slice grapefruit into disk-shaped pieces and place in a bowl. Split, pit and peel avocado, slice it lengthwise into 8 pieces and add to bowl.
• In a small dish, mix together honey, 1 tbsp (15 mL) lime juice and olive oil and pour over fruit. Season with salt and pepper. Garnish with cilantro. Transfer to a serving dish and spoon remaining juices overtop.

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.

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.

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 WATERCRESS SALAD

Steps:

• Dressing:
• First make the dressing. Combine the mustard and sherry vinegar in a bowl and add a pinch each of salt and pepper. Whisk in the olive oil, followed by the hazelnut oil to emulsify, then set aside.
• Salad:
• Preheat the oven to 350°F (180°C). Place the nuts on a baking sheet and roast in the middle of the oven for 3 to 4 minutes to warm and release their flavor. Turn into a cloth and rub gently to remove the skins, then roughly chop the nuts.
• For the salad, wash the watercress and gently pat dry. Peel the grapefruit, removing all the pith, then cut out the segments over a large bowl to catch the juice as well as the segments. Halve, pit, and peel the avocado, then cut into slices, similar in size to the grapefruit. Add to the grapefruit with the watercress and toss gently with your fingers to mix.
• If the dressing has separated on standing, give it a whisk, then drizzle half of it over the salad and toss lightly, so you don't break up the avocado or grapefruit. Taste and adjust the seasoning.
• Arrange the salad on a plate, interleaving the prosciutto slices and romano if using, with the watercress, grapefruit, and avocado. Sprinkle with the minced parsley and drizzle over the remaining dressing. Finally, scatter over the hazelnuts and serve.

BEET, AVOCADO AND PINK GRAPEFRUIT SALAD WITH SHERRY DRESSING

Steps:

• Preheat oven to 400°F.
• Wrap beets in foil.
• Roast until beets are tender when pierced with fork, about 1 hour.
• Cool beets to room temperature.
• (Can be prepared 1 day ahead. Refrigerate beets in foil packets.) Peel beets.
• Cut beets into 3/4-inch pieces.
• Set aside.
• Cut peel and white pith from grapefruits.
• Working over bowl, cut between membranes to release segments.
• Drain segments, reserving 2 tablespoons juice.
• Cut segments into 3/4-inch pieces.
• Whisk vinegar, mustard and 2 tablespoons reserved grapefruit juice in small bowl to blend.
• Gradually whisk in oil.
• Season to taste with salt and pepper.
• Toss greens and 3/4 cup dressing in large bowl.
• Season to taste with salt and pepper.
• Divide salad among 10 plates.
• Scatter beets, grapefruit, avocados and pomegranate seeds over salads, dividing equally.
• Drizzle with remaining dressing.

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, PRAWN / SHRIMP & PINK GRAPEFRUIT SALAD - FOR TWO 2

Steps:

• Take the grapefruit, remove the skin & pith then segment it using a sharp knife - reserve the juice.
• Add the tiger prawns & the dill then season with the pepper.
• Peel the avocado, cut into slices & arange on two plates. Pile the prawn & grapfruit mixture over the top & drizzle with the avocado oil.
• Serve with the rocket.

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.

SUNNY GRAPEFRUIT AVOCADO SALAD

Steps:

• Divide lettuce among eight salad plates. Arrange the grapefruit, avocado and onion over lettuce. , In a small bowl, whisk the orange juice, oil, lemon juice, cumin, garlic and pepper sauce; drizzle over salads. Sprinkle with pecans.