Texas Grapefruit Avocado And Dandelion Greens Salad Recipes

TEXAS GRAPEFRUIT, AVOCADO, AND DANDELION-GREENS SALAD

Steps:

• Cut away peel and pith of grapefruits. Working over a bowl, cut between membranes to release segments. Squeeze juices from membrane into bowl.
• Arrange greens on a large platter, top with grapefruits and avocados, and drizzle evenly with oil and 3 tablespoons grapefruit juice. Season with salt, sprinkle with pepper flakes, and serve.

GRAPEFRUIT AND AVOCADO SALAD

Steps:

• With a sharp knife, cut peel and outer membrane from grapefruit.
• Working over a strainer set over a bowl, cut between inner membranes and fruit to relase segments into strainer.
• Squeeze juice from membranes into bowl,Discard peel and membranes.
• In a large bowl, combine oil, lime juice and grapefruit juice.
• Add salad greens and mix gently to coat.
• Place in salad bowl or put on plates.
• Top with grapefruit segments, avocado, almonds and green onion.
• Add salt and pepper to taste.

GRAPEFRUIT AVOCADO SALAD

Steps:

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

DANDELION GREENS (OR ARUGULA) AND AVOCADO SALAD

Steps:

• Tear dandelion greens into bite sized pieces, discarding the tough parts and stems. Place greens in a salad bowl.
• Add onion, avocado tomato and cucumber.
• Add oil, lemon juice and seasoning.
• Toss.

BITTER-GREENS SALAD WRAPPED IN PROSCIUTTO

Steps:

• Preheat oven to 350 degrees. Toss pecans with 1 tablespoon oil, and season with salt. Spread on a rimmed baking sheet, and bake until fragrant and edges begin to darken, 10 to 12 minutes. Let cool, then coarsely chop.
• Combine dandelion greens, dates, and half the Stilton in a bowl. Toss with lemon juice and remaining 2 tablespoons oil, and season with salt and pepper. Arrange salad on a platter. Sprinkle with pecans and remaining cheese. Serve with prosciutto.

AVOCADO AND GRAPEFRUIT SALAD

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.