Looking for an elegant summer salad with a different spin? Try this one for your next summer soiree. The creamy texture of the avocado combined with the juicy tartness of the grapefruit and the fresh mint will delight your palette. This is best freshly plated, otherwise the avocado will go brown or get mushy if tossed.
Grapefruit Avo Salad with Mint/Citrus Vinaigrette
2 red or pink grapefruit, sliced
2 ripe avocados, sliced
6 cups washed/dried red leaf or butter lettuce (torn into pieces)
2 limes, juiced
2 TB fresh squeezed orange juice
1 TB fresh mint leaves, chopped
2 tsp honey
1 TB extra virgin olive oil
1/2 tsp French grey salt (or sea salt)
1/2 teaspoon fresh ground black pepper
In small bowl, whisk together lime & orange juice, mint, honey, oil, salt and pepper. Set aside.
1. Distribute lettuce evenly between 6 chilled salad plates.
2. Peel grapefruit, removing the white membrane. Cut between the inner membranes to remove the segments of the fruit and set aside.
2. Peel and pit avocados; cut lengthwise into 1/2 inch thick slices.
3 Arrange avocado & grapefruit evenly over each bed of lettuce.
4. Spoon vinaigrette salad & serve.
*Want to impress your guests? Chill your salad forks too! A fun surprise on a hot summer day.