Pink Grapefruit And Avocado Salad Food

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.

BABY KALE SALAD WITH GRAPEFRUIT AND AVOCADO

Steps:

• Place the baby kale, grapefruit segments, almonds, avocados, and if using, the parmesan in a large salad bowl.
• Add the salad dressing ingredients to a jar then shake the dressing until it is slightly creamy looking.
• Pour the dressing over the kale, toss gently to mix, then let the salad sit for 2-3 minutes so that the kale softens slightly.

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.

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.

27 WAYS TO COOK WITH GRAPEFRUIT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grapefruit recipe in 30 minutes or less!

PINK GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Cut the skin off the grapefruit and cut it into slices by using the natural lines of the grapefruit segments as your guide. Place the avocado to the side.
• Cut avocado in half, top to bottom. Remove the pit and slice avocado longways then remove with a spoon.
• On a serving dish, alternate placing a slice of grapefruit and avocado until you've used all the fruit.
• To make the dressing, squeeze a fresh grapefruit into a measuring cup until it reaches 1/4 cup. Add 1/2 cup of olive oil (liquid should measure 3/4 cup now) and then add the dijon mustard. Whisk together until well incorporated.
• Drizzle grapefruit and avocado slices with dressing to your desired amount. Top with microgreens and enjoy!!

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.

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 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.

CUCUMBER & AVOCADO SALAD

Steps:

• Toss shallot rings with lime juice in a large bowl; let stand until softened, about 10 minutes. Whisk in oil, mint, basil and salt. Add cucumber; toss to coat. Let the cucumber marinate in the dressing, tossing occasionally, until softened, about 10 minutes.
• Using a slotted spoon, transfer the cucumber to a platter; top with avocado. Drizzle the dressing over the salad. Serve immediately.

AVOCADO, GRAPEFRUIT AND FENNEL SALAD

Steps:

• Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.
• For the Dressing
• Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.

PINK GRAPEFRUIT & AVOCADO SALAD (PALEO, AIP, GAPS, WAHLS, WHOLE30)

Steps:

• Cut the avocados in half and remove the pits. Scoop them whole from their shells, and then cut into slices. Arrange in spirals on small plates.
• Segment the grapefruits. If you've never done this before, I've included a video at the bottom of this post. Here's a written description: (1) Cut the ends off, until you reveal the flesh. (2) Cut the rest of the skin off, as close to the flesh as possible. (3) Hold the grapefruit in one hand, and use a small sharp knife to cut each segment free from the membrane. (4) Scatter the grapefruit pieces on top of the avocado slices (5) The membrane core still contains a lot of juice, so squeeze it over a separate bowl or large glass and drink up! It's too delicious to waste. (6) Segment the 2nd grapefruit the same way.
• Put the oil, vinegar & salt in a small container & shake to blend. Drizzle over the salads and serve immediately.

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, 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.

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.

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.

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.

FLORIDA PINK GRAPEFRUIT, AVOCADO & FETA SALAD

Steps:

• 1.Segment the grapefruit by cutting away the skin at the top and bottom. Working around the curve of the fruit and cutting from top to bottom, slice away all of the skin and pith. Hold the fruit over a bowl to catch any juices and cut between the membranes to release the segments. Set the segments aside, then squeeze out any remaining juice from the membrane into the bowl. Stir the shallot and honey into the grapefruit juice and set aside. 2.Arrange the pea shoots, avocado, chicory and grapefruit segments on 2 plates. 3.Whisk the oil and tarragon into the grapefruit juice and season lightly. Spoon the dressing over the salad and scatter with the feta. Serve immediately.

GRAPEFRUIT, BEETROOT AND AVOCADO SALAD RECIPE

Steps:

• Peel, then segment the two grapefruit over a bowl to collect juice, and squeeze the peelings in, too
• Arrange the grapefruit segments on a large plate, then add the avocado and beetroot.
• To make the dressing: Whisk the maple syrup, or honey, and oil, with seasoning, into the grapefruit juice (about 3-4tbsp)
• Drizzle the dressing over the salad, then top with the nuts, shredded mint leaves and pea shoots.