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Grapefruit and Avocado Salad

Serves 4 to 6 | 

Grapefruit and avocado complement each other in this refreshing salad.



Ingredients:

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 olive oil
2 large grapefruits
4 ripe avocados, Directions

Directions:

  1. For the vinaigrette, place mustard, lemon juice, salt and black pepper in a bowl. Slowly add the olive oil, whisking until the ingredients are emulsified. Set aside.
  2. Using a sharp knife, slice the peel off the grapefruits, remove pith, and release grapefruit segments by cutting between the membranes. Cut the avocados in half, remove seeds and carefully peel off the skin. Cut each avocado half into 4 slices. Place avocado slices into the vinaigrette bowl and toss; this will help prevent the avocados from turning brown.
  3. Place grapefruit segments in the center of a large platter. Set avocado slices around edges. Spoon vinaigrette atop grapefruit and avocado; season with salt and black pepper.
Grapefruit and Avocado Salad
Serves 4 to 6
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 olive oil
2 large grapefruits
4 ripe avocados, Directions
  1. For the vinaigrette, place mustard, lemon juice, salt and black pepper in a bowl. Slowly add the olive oil, whisking until the ingredients are emulsified. Set aside.
  2. Using a sharp knife, slice the peel off the grapefruits, remove pith, and release grapefruit segments by cutting between the membranes. Cut the avocados in half, remove seeds and carefully peel off the skin. Cut each avocado half into 4 slices. Place avocado slices into the vinaigrette bowl and toss; this will help prevent the avocados from turning brown.
  3. Place grapefruit segments in the center of a large platter. Set avocado slices around edges. Spoon vinaigrette atop grapefruit and avocado; season with salt and black pepper.
Holiday: Mother's Day
Course: Salad
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Grapefruit and Avocado Salad

Serves 4 to 6

Ingredients:

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 olive oil
2 large grapefruits
4 ripe avocados, Directions

Grapefruit and Avocado Salad

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 olive oil
2 large grapefruits
4 ripe avocados, Directions

Directions:

  1. For the vinaigrette, place mustard, lemon juice, salt and black pepper in a bowl. Slowly add the olive oil, whisking until the ingredients are emulsified. Set aside.
  2. Using a sharp knife, slice the peel off the grapefruits, remove pith, and release grapefruit segments by cutting between the membranes. Cut the avocados in half, remove seeds and carefully peel off the skin. Cut each avocado half into 4 slices. Place avocado slices into the vinaigrette bowl and toss; this will help prevent the avocados from turning brown.
  3. Place grapefruit segments in the center of a large platter. Set avocado slices around edges. Spoon vinaigrette atop grapefruit and avocado; season with salt and black pepper.

Grapefruit and Avocado Salad

Serves 4 to 6
  1. For the vinaigrette, place mustard, lemon juice, salt and black pepper in a bowl. Slowly add the olive oil, whisking until the ingredients are emulsified. Set aside.
  2. Using a sharp knife, slice the peel off the grapefruits, remove pith, and release grapefruit segments by cutting between the membranes. Cut the avocados in half, remove seeds and carefully peel off the skin. Cut each avocado half into 4 slices. Place avocado slices into the vinaigrette bowl and toss; this will help prevent the avocados from turning brown.
  3. Place grapefruit segments in the center of a large platter. Set avocado slices around edges. Spoon vinaigrette atop grapefruit and avocado; season with salt and black pepper.
Holiday: Mother's Day

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