Avocado and Grapefruit Salad Recipe

"Mixing the pale green flesh of avocados with red grapefruit combines tart and creamy tastes in a colorful side dish. My mother always served it as a salad on a bed of shredded iceberg lettuce and used a tangy Catalina dressing. We also like it dressed with red wine vinegar and honey as well as without dressing and have served it plain or in Boston lettuce cups. For a festive change, try it as a special garnish for seafood."

Original is 5 servings

Metric US

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Ingredients

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1 large or two small ruby red grapefruit, sections removed (a well drained 15 ounce can ruby red grapefruit can be substituted, but fresh is better)
1 avocado fruit (large or two small avocados, peeled and sliced)

1 to 2 tablespoons Catalina dressing (optional)
Salt and white pepper to taste (optional)

Nutritional

Serving Size: 1 (42.4 g)
Calories 43.7
Total Fat - 0.7 g
Saturated Fat - 0.1 g
Cholesterol - 2.2 mg
Sodium - 61.2 mg
Total Carbohydrate - 8.4 g
Dietary Fiber - 0.5 g
Sugars - 5.2 g
Protein - 1 g
Calcium - 33.2 mg
Iron - 0.2 mg
Vitamin C - 5.2 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Halve the grapefruit across the waist or middle. Over a bowl to catch the juices, run a sharp knife between the grapefruit sections and the fruit and remove the fruit to the bowl with juices. Discard the peel or remove the remaining fibrous sections and save the peel for another use. Alternatively, leave the grapefruit whole and use a sharp knife to remove the peel. Cut between the membranes to get whole sections.

Step 2

Halve the avocado lengthwise and twist to separate the halves. Cut each half again lengthwise to create four quarters. Peel the skin gently from one tip to remove it, leaving the avocado itself. Slice from tip to tip and add it to the grapefruit sections and juice. Discard the peel and the seed.

Step 3

Toss very gently to coat the avocado with grapefruit juices. This will delay darkening of the avocado. Season if necessary and drain the juices before serving or adding dressing.