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Avocado and grapefruit salad

This funky and simple salad is a great way to end off your Monday.
 
avocado and grapefruit salad

Recipe from: 6/1/2006 12:00:00 AM
Preparation time: 20 mins
 
 

Ingredients

 
  • 2
    ruby grapefruit
  • 2
    avocados
  • 100
    g
    rocket or mixed baby salad leaves
  • 1
    red onion, thinly sliced
  • 1
    tin
    artichoke hearts, drained
  • 100
    g
    whole almonds, chopped and toasted
  • 50
    g
    pecorino or Parmesan shavings
  • 90
    ml
    Salad Dressing: olive oil
  • 45
    ml
    lemon juice
  • 15
    ml
    honey
  • 5
    ml
    wholegrain mustard
  • 4
    ml
    salt and freshly ground black pepper, to taste
Servings: Change Serving
 
 

Method

 
1. Peel the grapefruit with a sharp knife and remove the pith under the skin. Cut the grapefruit into segments.
2. Halve the avocados and remove the pips. Cut into slices.
3. Prepare the salad dressing: Shake the ingredients in a bottle until mixed, or beat with a whisk.
4. Mix a little salad dressing through the salad leaves and then arrange the leaves on a plate or in a salad bowl. Arrange the grapefruit segments, avocado slices, onion slices and artichoke hearts on top and sprinkle the almonds and Parmesan shavings over this. Drizzle the remaining dressing on top and serve immediately.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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