Grapefruit-Avocado Salad
By Katie LeairdPublished on October 17, 2016
Time
25 minutes
Yield
Serves 4 to 6
Ingredients
3 red grapefruit 2 ripe avocados, halved, pitted, and sliced ¼ inch thick¼ cup fresh mint leaves, torn¼ cup fresh cilantro leaves ¼ cup blanched hazelnuts, toasted and chopped coarse3 tablespoons extra-virgin olive oil 1 tablespoon minced shallot 1 teaspoon white wine vinegar 1 teaspoon Dijon mustard 1 teaspoon Sugar ½ teaspoon Salt
Before You Begin
A ripe avocado will yield slightly to a gentle squeeze when held in the palm of your hand.
Instructions
- Cut away peel and pith from grapefruits. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Reserve 2 tablespoons grapefruit juice.
- Arrange avocado in single layer on large platter. Distribute grapefruit evenly over top. Sprinkle mint, cilantro, and hazelnuts over top.
- Whisk oil, shallot, vinegar, mustard, sugar, salt, and reserved grapefruit juice together in bowl. Drizzle dressing over salad. Serve immediately.
Time
25 minutesYield
Serves 4 to 6Ingredients
3 red grapefruit
2 ripe avocados, halved, pitted, and sliced ¼ inch thick
¼ cup fresh mint leaves, torn
¼ cup fresh cilantro leaves
¼ cup blanched hazelnuts, toasted and chopped coarse
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Sugar
½ teaspoon Salt
Test Kitchen Techniques
Ingredients
3 red grapefruit
2 ripe avocados, halved, pitted, and sliced ¼ inch thick
¼ cup fresh mint leaves, torn
¼ cup fresh cilantro leaves
¼ cup blanched hazelnuts, toasted and chopped coarse
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Sugar
½ teaspoon Salt
Test Kitchen Techniques
Ingredients
3 red grapefruit
2 ripe avocados, halved, pitted, and sliced ¼ inch thick
¼ cup fresh mint leaves, torn
¼ cup fresh cilantro leaves
¼ cup blanched hazelnuts, toasted and chopped coarse
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Sugar
½ teaspoon Salt
Test Kitchen Techniques
Why This Recipe Works
Layering the components instead of tossing them together elevated this salad by highlighting the ingredients’ natural beauty and unique flavors. The sweet and tangy punch of grapefruit complemented the buttery, rich avocado. We dressed the salad with a simple vinaigrette and sprinkled it with a healthy handful of fresh herbs.
Before You Begin
A ripe avocado will yield slightly to a gentle squeeze when held in the palm of your hand.
Instructions
- Cut away peel and pith from grapefruits. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Reserve 2 tablespoons grapefruit juice.
- Arrange avocado in single layer on large platter. Distribute grapefruit evenly over top. Sprinkle mint, cilantro, and hazelnuts over top.
- Whisk oil, shallot, vinegar, mustard, sugar, salt, and reserved grapefruit juice together in bowl. Drizzle dressing over salad. Serve immediately.
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