Avocado and grapefruit salad

Recipe from: 1/11/2001 12:00:00 AM

 
Vegetables
 
 
 

Ingredients

 
  • 2
    ruby grapefruit or oranges
  • 45
    ml
    olive oil
  • 15
    ml
    wholegrain mustard
  • salt and freshly ground black pepper
  • 2
    medium-sized avocados, peeled and sliced
  • lettuce leaves
  • 50
    g
    pecan nuts, coarsely chopped
  • 30
    ml
    fresh parsley, finely chopped
Servings: Change Serving
 
 

Method

 
Peel the grapefruit or oranges, removing all the pith, and cut the flesh into neat segments. (Hold the grapefruit over a dish so none of the juice goes to waste.) Set the segments aside and squeeze the rest of the juice into the dish, Add the olive oil, mustard arid salt and pepper to the juice and whisk together. Add the avocado slices (this prevents the avocado from discolouring. Add the grapefruit segments and mix lightly to coat with the dressing. Arrange the lettuce leaves on a serving platter, spoon the salad on top and sprinkle with pecan nuts and parsley.
 

 

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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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