Monday, May 23, 2011

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Grapefruit and Avocado Salad

The Cowgirl Gourmet ( adapted this recipe from 
Shape magazine's November 2010 issue

Print recipe

The sweet, tangy and juicy grapefruit, peppery arugula, crisp endive and red onions and creamy avocado are an unbeatable combination. The orange zest helps balance the flavors of the dressing and together it all comes alive. 

Serves 4

For the salad:

2 large ruby red grapefruit, preferrably from Texas
6 cups arugula, washed and dried well
2 ripe avocados, sliced thinly
1 Belgian endive, cut crosswise into 1/2-inch pieces
1/2 small red onion, thinly sliced

Clockwise from the left: arugula, grapefruit, red onion,
avocado and Belgian endive
For the dressing:

2 Tablespoons grapefruit juice
1 Tablespoon white wine vinegar
Zest of 1 orange
1 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
2 Tablespons extra virgin olive oil

Cut the ends of the grapefruits and then carefully cut away the peel and pith, leaving the grapefruit. Using a paring knife now, carefully cut away the grapferuit seections from the membranes over a bowl, so you catch the juice, too.



Drain the grapefruit juice into a smaller bowl (see above left) where you will make the dressing. Keep 2 Tablespoons for the dressing and drink the rest! Add the vinegar, orange zest, mustard, salt and pepper and stir well. Drizzle the olive oil in and whisk until emulsified.

Mound a heaping handful of arugula on each of the four plates. Then divide the endive chunks, grapefruit sections, red onion and avocado and place on all four plates as well. Drizzle the dressing over each and top with a few more grinds of black pepper. Serve immediately.

Be sure to visit the Cowgirl Gourmet at for more tasty and healthful recipes and treats.  Also, I've tried her granola, and I'm here to say it is an absolute delight!

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