Bitter Greens Grapefruit And Avocado Salad Recipes
BITTER GREENS, GRAPEFRUIT, AND AVOCADO SALAD
The dressing can be stored in the refrigerator for a day or two, tightly covered; whisk it until smooth before serving. Mint would be a nice alternative to basil.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Remove peels and piths from grapefruits with a sharp knife. Working over a bowl to catch juices, carefully cut between membranes to remove whole segments. In a bowl, whisk together 2 tablespoons grapefruit juice, vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and yogurt. Slowly drizzle in oil, whisking until combined.
- Toss together greens and basil; divide evenly among 4 plates. Top with grapefruit and avocado. Drizzle with vinaigrette, sprinkle with poppy seeds, and serve.
Nutrition Facts : Calories 208 g, Cholesterol 3 g, Fat 15 g, Fiber 7 g, Protein 6 g, SaturatedFat 2 g, Sodium 93 g
BABY KALE SALAD WITH GRAPEFRUIT AND AVOCADO
This baby kale salad with pink grapefruit, creamy avocados, toasted almonds, and salty parmesan is absolutely delicious. It's a simple salad that's bursting with flavors. Sweet, tangy, salty, creamy, crunchy ... this salad has it all!
Provided by Kristen Stevens
Categories Salad
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 203 kcal, Sugar 7 g, Sodium 31 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 18 g, Fiber 5 g, Protein 5 g, UnsaturatedFat 12 g
AVOCADO AND GRAPEFRUIT SALAD
Provided by Ina Garten
Time 10m
Yield 4 to 6 sevrings
Number Of Ingredients 7
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.
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- Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.
- Transfer 2 tablespoons of the juice to another bowl. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes.
- Season the avocado with salt and arrange on plates with the grapefruit sections. Stir the oil into the dressing; season with salt and pepper. Drizzle onto the grapefruit and avocado, garnish with the chervil and serve.
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- Section the grapefruit without the membrane, saving the juice in a small bowl. From the leftover membrane, squeeze and reserve as much juice as possible. Set aside the grapefruit sections.
- To make the Grapefruit Shallot Vinaigrette, add all of the vinaigrette ingredients into a Mason jar. Close lid tightly and shake.
- Just before serving, pit and thinly slice the avocados. Assemble the salad and toss with the vinaigrette.
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