Grapefruit, Avocado and Walnut Salad2010-08-08
- Servings : 4
- Prep Time : 15m
- Cook Time : 0m
- Ready In : 15m
This salad has many different types of ingredients that most salads don’t ever have together, that’s why the combination of everything is so unique and makes this salad so refreshing and interesting with the different flavours and textures.
- 1 large red-fleshed grapefruit, slice in half, skins with white part removed
- 1 avocado
- 1 tbsp lemon juice
- 3-4 handfuls of frisée lettuce (bite size)
- 2 ounces baby spinach leaves, coarsely shredded
- Small handful of watercress or land cress
- Extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 4 radishes, stems removed and thinly sliced
- 3 tbsp walnut halves
- Walnut oil
Take both halves of grapefruit and with a sharp knife, follow the membrane of the fruit, cutting down on each segment, removing the flesh from the grapefruit into a bowl. Once all segments are removed, cut each crosswise. Set aside.
Slice avocado in half and then into ¼ inch slices. Place into a bowl and drizzle with lemon juice. Set aside.
Take frisée lettuce and place into a sieve. Rinse and drain well, then tear lettuce into bite-size pieced. Throw into a salad bowl along with the baby spinach, watercress or land cress. Using a large spoon and the olive oil drizzle over salad greens until the leaves are barely coated. Sprinkle on salt and black pepper.
Divide salad greens into individual salad bowls and lightly toss in radishes, walnut halves, avocado and grapefruit. Pour grapefruit juice over salads and dash a little of the walnut oil on to each salad. Gently toss once more and serve immediately.