Grapefruit Raspberry and Avocado Salad

Sliced avocado and sectioned grapefruit arranged on bed of butter lettuce leaves and chopped fresh watercress. Salad is topped with raspberries and dressing prepared from walnut oil, raspberry vinegar, and ground coriander.

Ingredients -
1/2 pound Watercress
5 large (1/3 pound total) Butter Lettuce Leaves
1 tablespoon Walnut or Salad Oil
1/3 cup Raspberry or Red Wine Vinegar
2 teaspoons ground Coriander
2 large (2 1/3 pounds total) Grapefruits
1 large (2/3 pound) firm-Ripe Avocado
2/3 cup Raspberries, rinsed and drained dry
 
Preparation:

1. Discard tough stems from watercress and lettuce.

2. Rinse greens, drain, wrap in towels, enclose in a plastic bag, and chill at least 30 minutes or up to a day.

3. In a small bowl, mix together a dressing of oil, vinegar, and coriander.

4. Put greens in a wide, shallow bowl.

5. With a sharp knife, cut peel and white membrane from grapefruits.

6. Hold fruit over greens and cut between inner membrane to free segments; arrange fruit on greens.

7. Pit avocado, peel, and slice. Arrange with grapefruit.

8. Scatter raspberries onto salad, and spoon dressing over salad.

9. Add salt and pepper to taste.

10. Makes 6 to 8 servings.

 



Avocado Salad Making Tips -
Stuffing an Avocado

The halves of an avocado (where the seed once resided) will accommodate approximately 1/4 cup of stuffing per half.


Avocado Salad Making Tips -
Grapefruit

Grapefruits range in size from four to six inches in diameter, and come in various colors and varieties. Some varieties have seeds and some are seedless. Some are sweeter than others.


 

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