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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

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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