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Grapefruit & Avocado Salad With Tangerine Dressing

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Ingredients
  Ruby red grapefruit 1 Pound (1 Large Sized)
  Grated tangerine peel 1⁄2 Teaspoon
  Tangerine juice 1⁄4 Cup (4 tbs)
  Honey 1 Tablespoon
  Lemon juice 1 Tablespoon
  Firm ripe avocados 20 Ounce (2 Large Sized, 10 Ounce Each)
  Butter lettuce leaves 18 Medium, washed and crisped
  Coarse salt To Taste
Directions

With a knife, cut peel and white membrane from grapefruit.
Cut segments free from membrane into a bowl; squeeze juice from membrane into bowl.
Add tangerine peel and juice, honey, and lemon juice.
If made ahead, cover and hold up to 4 hours.
Peel, pit, and cut avocados into a total of 18 slices.
If cut ahead, put slices in a shallow dish; pour grapefruit liquid over them; let stand up to 1 hour.
Arrange lettuce leaves on 6 salad plates.
Top with alternating pieces of grapefruit and avocado; pour dressing equally over salads.
Sprinkle lightly with salt.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Avocado

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