Name: Avocado and grapefruit salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 2.00 grapefruit ruby; 2.00 avocado; 100.00 g rocket or mixed baby salad leaves; 1.00 red onion thinly sliced; 1.00 tin artichokes tnned hearts and drained; 100.00 g almonds whole, toasted and chopped; 50.00 g pecorino cheese or parmesan cheese, shavings; 45.00 ml lemon juice; 15.00 ml honey; 5.00 ml wholegrain mustard; 4.00 ml salt and freshly ground black pepper to taste

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Ingredients (11)

2.00	grapefruit — ruby
2.00	avocado
100.00 g	rocket — or mixed baby salad leaves
1.00	red onion — thinly sliced
1.00 tin	artichokes — tnned hearts and drained
100.00 g	almonds — whole, toasted and chopped
50.00 g	pecorino cheese — or parmesan cheese, shavings

Salad Dressing: olive oil

45.00 ml	lemon juice
15.00 ml	honey
5.00 ml	wholegrain mustard
4.00 ml	salt and freshly ground black pepper — to taste

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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.