Grapefruit And Avocado Salad With Ginger Cassis Dressing Recipes

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GRAPEFRUIT AND AVOCADO SALAD WITH GINGER-CASSIS DRESSING



Grapefruit and Avocado Salad with Ginger-Cassis Dressing image

Categories     Salad     Citrus     Fruit     Ginger     Leafy Green     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Grapefruit     Avocado     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
3 tablespoons crème de cassis (black-currant liqueur) or grenadine
2 tablespoons chopped shallots
2 tablespoons minced peeled fresh ginger
4 teaspoons Sherry wine vinegar
2 large Ruby Red grapefruits
1 large head of butter lettuce, leaves separated
1 large avocado, halved, pitted, peeled, sliced

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
  • Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado. Drizzle with dressing; sprinkle with salt and pepper.

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.

GRAPEFRUIT AVOCADO SALAD



Grapefruit Avocado Salad image

Country Woman's Test Kitchen developed this pretty, refreshing salad, which pairs well with roasted meats and poultry. The avocado, red onion and garlic-mustard dressing complement the tart fruit beautifully.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
Freshly ground pepper to taste
Lettuce leaves
2 large red grapefruit, peeled and sectioned
1 small red onion, thinly sliced and separated into rings
1 medium ripe avocado, peeled and sliced

Steps:

  • In a small bowl, whisk the first seven ingredients. On four salad plates, arrange the lettuce, grapefruit, onion, and avocado. Drizzle with dressing.

Nutrition Facts :

AVOCADO AND GRAPEFRUIT SALAD



Avocado and Grapefruit Salad image

This simple colorful salad is easy to make. We eat a lot of grapefruit so I was happy to come up with this pleasing combination. The honey in the dressing enhances the taste of both fruits.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

4 Bibb or Boston lettuce leaves
1 medium grapefruit, peeled
1 medium ripe avocado, peeled and sliced
1 tablespoon canola oil
1-1/2 teaspoons white wine vinegar
1/2 teaspoon honey
1/8 teaspoon salt

Steps:

  • Place lettuce on two salad plates. Section the grapefruit over a bowl to reserve juice. Arrange grapefruit sections and avocado slices on lettuce. , In a small bowl, whisk the oil, vinegar, honey, salt and 1-1/2 teaspoons reserved grapefruit juice. Drizzle over salads; serve immediately.

Nutrition Facts : Calories 256 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 7g fiber), Protein 3g protein.

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