Avocado Grapefruit And Watercress Salad With Roquefort And Paprika Dressing Recipes

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PINK GRAPEFRUIT, AVOCADO, AND WATERCRESS SALAD



Pink Grapefruit, Avocado, and Watercress Salad image

Provided by Skye Gyngell

Categories     Salad     Citrus     Fruit     Pork     Vegetable     Appetizer     Side     Roast     Grapefruit     Ham     Avocado     Prosciutto     Watercress     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 13

16 shelled hazelnuts
bunch of watercress
1 pink grapefruit
1 ripe avocado
8-12 slices of prosciutto
8-12 wafer-thin slices of young romano (optional)
1 tablespoon minced parsley
Dressing:
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
sea salt and freshly ground black pepper
3 tablespoons (40ml) mild-tasting extra-virgin olive oil
3 tablespoons hazelnut oil

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.

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

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.

AVOCADO AND WATERCRESS SALAD



Avocado and Watercress Salad image

Provided by Maggie Ruggiero

Categories     Salad     Appetizer     No-Cook     Picnic     Low Carb     Quick & Easy     High Fiber     Low Sodium     Mother's Day     Dinner     Avocado     Spring     Summer     Healthy     Potluck     Watercress     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield makes 6 servings

Number Of Ingredients 8

1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado

Steps:

  • Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
  • Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

AVOCADO, GRAPEFRUIT, AND WATERCRESS SALAD WITH ROQUEFORT AND PAPRIKA DRESSING



Avocado, Grapefruit, and Watercress Salad with Roquefort and Paprika Dressing image

Categories     Salad     No-Cook     Vegetarian     Quick & Easy     Lunch     Blue Cheese     Grapefruit     Avocado     Spring     Summer     Watercress     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1/2 grapefruits
1 1/2 avocados (preferably California)
2 teaspoons red-wine vinegar
1/2 teaspoon Dijon-style mustard
1/2 teaspoon paprika
1/3 cup vegetable oil
3 cups packed watercress sprigs
1/3 cup crumbled Roquefort

Steps:

  • With a serrated knife cut the zest and pith from the grapefruits and working over a bowl cut the flesh into sections, discarding the membranes and reserving 6 tablespoons of the juice. Peel and pit the avocados and cut them into 12 wedges. In a bowl sprinkle the avocados with 3 tablespoons of the reserved grapefruit juice, coating them thoroughly. In another bowl whisk together the remaining 3 tablespoons reserved grapefruit juice, the vinegar, the mustard, the paprika, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the watercress with two thirds of the dressing and divide it among 4 salad plates. Top the watercress decoratively with the avocado wedges, drained, and the grapefruit sections, sprinkle the salads with in Roquefort, and drizzle them with the remaining dressing.

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