Lisas Grapefruit And Avocado Salad Food

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GRAPEFRUIT AVOCADO SALAD



Grapefruit Avocado Salad image

Grapefruit and avocado make the perfect pair in this cheerful, healthy salad! Dressed with a light citrus vinaigrette.

Provided by Elise Bauer

Categories     Salad     Avocado     Grapefruit     Salad

Time 20m

Yield 4

Number Of Ingredients 11

2 avocados, peeled and sliced
2 grapefruits, peeled, segmented, seeds removed (see method below for how to "supreme" a grapefruit)
Lettuce
Citrus vinaigrette:
1/2 shallot minced (1 tablespoon)
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1 1/2 teaspoons lime zest
3 tablespoons lime juice
1/2 cup olive oil
1 teaspoon sugar
1/4 teaspoon kosher salt

Steps:

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

Nutrition Facts : Calories 652 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 17 g, Protein 6 g, SaturatedFat 7 g, Sodium 95 mg, Sugar 29 g, Fat 50 g, ServingSize Serves 4, UnsaturatedFat 0 g

GRAPEFRUIT AND AVOCADO SALAD



Grapefruit and Avocado Salad image

This is a very good and simple Salad with the Grapefruit and Avocado. The almonds add a salty touch. The reripe comes from Sunset Magazine. My Daughter-in-laws mother use to make a salad very similar to this.

Provided by Barb G.

Categories     Citrus

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 pink grapefruit (I have used the canned grapefruit)
2 tablespoons olive oil
2 tablespoons lime juice
1 firm-ripe avocado, peeled and sliced
12 ounces mixed greens (about 2 quart)
1/3 cup chopped almonds or 1/3 cup roasted salted almond
1/4 cup thinly sliced green onion (white & pale green parts only)
salt and pepper

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.

Nutrition Facts : Calories 264.2, Fat 20.4, SaturatedFat 2.5, Sodium 43.8, Carbohydrate 20.7, Fiber 6.9, Sugar 9.6, Protein 4.6

SUZANNE'S AVOCADO AND GRAPEFRUIT SALAD



Suzanne's Avocado and Grapefruit Salad image

A light and delicious salad to begin your meal with. Our friend Suzanne made it for us soon after the birth of our daughter and it's been a favorite since!

Provided by Kimke

Categories     Citrus

Time 15m

Yield 2 salads

Number Of Ingredients 4

1 ripe avocado
1 medium pink grapefruit
1 cup mixed salad green
vinaigrette dressing, of your choice

Steps:

  • Peel and pit the avocado.
  • Slice lengthwise.
  • Peel and section the grapefruit.
  • Place the salad greens on 2 salad plates.
  • Arrange grapefruit and avocado in an alternating band on top of the salad greens.
  • Top with vinaigrette.

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

A tangy and refreshing grapefruit salad with beautiful color combination. Adapted from Barefoot Contessa.

Provided by purplerose

Time 10m

Yield 2

Number Of Ingredients 7

2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons Dijon mustard
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
¼ cup olive oil
2 medium ripe avocados
1 medium red grapefruit

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.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 14.9 g, Fat 27 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 676 mg, Sugar 9.6 g

ALICE WATERS'S GRAPEFRUIT AND AVOCADO SALAD



Alice Waters's Grapefruit and Avocado Salad image

This simple, refreshing salad from Alice Waters, the founder and owner of Chez Panisse, the legendary Berkeley restaurant, can be served as a first course or to revive the palate between the main course and dessert. It came to The Times in 2010 when the Well blog featured a number of recipes from "The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs."

Provided by Tara Parker-Pope

Categories     salads and dressings

Time 15m

Number Of Ingredients 7

2 medium ruby grapefruit
1 teaspoon white wine vinegar
Salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 medium Hass avocados, cut in half and pits removed
Fresh chervil

Steps:

  • With a sharp knife, peel the grapefruit down to the flesh, removing all the rind and pith. Cut the sections free, slicing carefully along the partitioning membranes, and set them aside. Squeeze the juice from the membranes. Measure 2 tablespoons of the juice into a small bowl.
  • Stir the vinegar into the juice, and season with salt and pepper to taste. Whisk in the oil. Taste, and adjust the acid and salt.
  • Peel the avocado halves and cut them into 1/4-inch slices. Sprinkle lightly with salt. Arrange the grapefruit sections and avocado slices alternately on a plate, and spoon the vinaigrette over. Garnish with chervil, and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 364 milligrams, Sugar 6 grams

GRAPEFRUIT AND AVOCADO SALAD



Grapefruit and Avocado Salad image

I saw this recipe on Barefoot Contessa (Ina Garten's show) I made just a couple of changes to suit our tastes. (jarred grapefruit segments and we added the lettuce and onions).

Provided by katie in the UP

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon Dijon mustard
1/4 cup fresh lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1/2 cup olive oil
1 head butter lettuce (separate leaves)
4 large avocados
2 (12 ounce) jars pink grapefruit, segments
1/2 medium red onion, sliced thinly

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.

Nutrition Facts : Calories 476.6, Fat 41.9, SaturatedFat 5.9, Sodium 477.5, Carbohydrate 28.7, Fiber 13.2, Sugar 9.9, Protein 4.7

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Categories     Salad     Grapefruit     Avocado

Yield Serves 4 to 6

Number Of Ingredients 12

1 head butter lettuce
2 tablespoons fresh tarragon
2 tablespoons fresh parsley
2 tablespoons fresh mint
2 tablespoons fresh basil
1 scallion, thinly sliced
1/4 cup olive oil
Juice from 1 lemon
Salt to taste
1 large ripe haas avocado, halved, peeled, pitted, and cut into 1/2-inch dice
1 large sweet grapefruit, peeled, and sliced into 1/2-inch rounds, then quartered into 1-inch pieces
Freshly ground black pepper

Steps:

  • Combine the lettuce, tarragon, parsley, mint, basil, and scallions in a large mixing bowl. Gently toss with the olive oil, lemon juice, and salt to taste. Fold in the diced avocado and grapefruit gently so as not to break up the avocado.
  • Divide the salad evenly among salad bowls and finish with a generous grind of pepper.

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