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Pink-Grapefruit-and-Avocado Salad Platter

Brayden's picture
Ingredients
  Boston lettuce heads 2
  Romaine head 1 Small
  Avocados 2 , halved (Ripe Medium, Peeled)
  Pink grapefruit 2 Large, sectioned (Peeled)
  Celery 1 Cup (16 tbs), thinly sliced
  Chives 2 Tablespoon, snipped
  Watercress sprigs 1 Tablespoon (For Garnish)
Directions

GETTING READY
1) Wash the salad greens, trim the ends and discard with any discolored leaves.
2) Crisp the greens in the crisper for several hours.

MAKING
3) In a bowl, place together avocado halves and grapefruit sections, spooning grapefruit juice over avocado to prevent discoloration.
4) Cover the bowl and refrigerate, until needed.
5) Line the shallow square serving dish with greens.
6) Cut each avocado half into 8 length wise slices.
7) Place the halves, cut side down, and place one in each corner.
8) Arrange the grapefruit sections in center of the dish.
9) Dredge celery and chives, over the grapefruit mixture.

SERVING
10) Garnish with watercress.
11) Serve with Special French Dressing, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Avocado
Interest: 
Everyday, Healthy
Preparation Time: 
35 Minutes
Servings: 
10

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