Autumn salad


Ingredients 14
Servings 6
Time

Ingredients

  • 3
    large juicy grapefruit
  • 1
    crisp green apple
  • 1
    lemon, juice
  • 1
    ripe avocado
  • 1
    onion
  • 300
    g
    well-chilled mixed salad leaves
  • 10
    ml
    capers
  • 30
    ml
    lightly toasted sunflower seeds
  • DRESSING
  • 1
    grapefruit, juice
  • 30
    ml
    red wine vinegar
  • 30
    ml
    olive oil
  • salt
  • milled black pepper
 

Method

 
Segment grapefruit with a sharp, serrated knife and lift out segments from between membranes, reserving shells to squeeze out juice for dressing. Quarter apple, slice thinly and stack slices, then slice them lengthways. Squeeze over a little lemon juice. Slice avocado into long strips. Halve onion, place flat side down on a board and slice very thinly across. Layer grapefruit, apples, onion and salad leaves on large plates, then top with capers and sunflower seeds. Squeeze grapefruit shells over salad, sprinkle with vinegar, olive oil, salt and milled black pepper to taste. Serve with bacon focaccia (see recipe).
 

Read more on: fruit
 

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