Avocado and Grapefruit Salad with Citrus Vinaigrette!
Avocado and Grapefruit Salad with Citrus Vinaigrette
Looking for a satisfying salad that isn't typical? Try our Avocado and Grapefruit Salad with Citrus Vinaigrette. Citrus season is November through May - it's best enjoyed at this time.
Ingredients
- 1 head of Romaine lettuce chopped
- 3 to 4 leaves radicchio chopped
- 1 large grapefruit segmented & pith removed
- 1 large firm ripe avocado cubed
- ½ cup walnut pieces
- ¼ cup shaved parmesan cheese
- Salt and pepper to taste
Citrus Vinaigrette – makes ½ cup
- 2 Tbsp Cultivated Tree Persian Lime Olive Oil
- 2 Tbsp Cultivated Tree Walnut Oil
- ½ Tbsp minced shallot
- 1 Tbsp seed style or walnut Dijon mustard we stock these
- 3 Tbsp Cultivated Tree Grapefruit White Balsamic
- ½ Tbsp lemon juice or Cultivated Tree A Premium White Balsamic
- Pinch of sea salt & few grinds of pepper
Instructions
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Combine romaine & radicchio - place in a large salad bowl, serving platter or individual plates. Layer the grapefruit sections next and then cubes of the avocado. Sprinkle walnut pieces; add salt and pepper and top with Parmesan cheese.
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For the vinaigrette - combine Balsamic, lemon juice, shallot and Dijon mustard. Slowly whisk in the Walnut and Persian Lime Olive Oil. Or, use an immersion blender for about 30 seconds to combine all ingredients.
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Drizzle over salad and enjoy with a crispy loaf of bread and top with sliced grilled flank steak or grilled shrimp for a heartier entre'.
Recipe Notes
This is a wonderful year round salad, but we especially enjoy it during the height of citrus season - which for the beautiful Ruby Red grapefruit is November through May.
Last year about this time I was both wondering and wandering throughout our store contemplating my lunch. The key items on hand were: a head of crisp romaine and a huge perfectly ripe avocado but sitting to the side was a big heavy grapefruit – a missed breakfast opportunity. Light bulb goes off in little head …. humm, this could be something delicious. So off I went to taste a few EVOO’s and balsamic with this perspective in mind and – according to customer fav’s – I sure am glad I did because Persian Lime Infused Olive Oil and Grapefruit White Balsamic are one of my go to’s for a perfect Citrus Vinaigrette accompanying an Avocado and Grapefruit Salad!
I was born in Florida – nothing beats citrus from the Indian River area; it just has all the perfect natural environmental ingredients: sunshine, abundant water and sandy soil. This equals heavy juice laden fruit with thin skin. My second favorite is from the great state of Texas! A Red Star grapefruit is a close second in my book. If this salad doesn’t bring you around to giving grapefruit a chance, then here’s that missed breakfast opportunity I reference above. Cut your grapefruit in half and outline each segment with a sharp pairing knife – creating your ‘bites’. Place halves on an oven ready dish and broil the halves for about 7-10 minutes. Pull out and drizzle with honey and then enjoy. This is no new idea, but have you tried it? Enjoy this weeks suggestions. Angela