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Grapefruit and Avocado Super Salad

Grapefriut and avocado salad
I'm fascinated by the power of the word "salad". Once pronounced it can make any pile of food being that bacon, meats, potatoes, oily dressings, or anything really, sound a lot healthier. At the end of the day if it’s a salad, it seems to be ok, isn’t it? We, however, prefer our salads to be really healthy – fresh and crunchy, and preferably containing mostly plants. This one is not just good, it is super. And it is filling enough to be a perfect lunch by itself (well, maybe not for everybody), combining healthy grapefruit and crunchy green salad leaves with avocado, giving you the good fatty acids. Well, avocado and grapefruit are not typically local fruits for us, but we love them and that means we can have this salad at any time of the year.
Cooking Method
Cuisine
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Best Season Summer
Description

This delicious and healthy salad is a great way to start your day. The grapefruit and avocado create a refreshing taste, while the spinach provides you with more nutrients than other greens. This recipe uses lemon juice for its acidity which aids in digestion. If you are looking for an easy breakfast or lunch option, this dish will not disappoint!

Ingredients
  • 1 pink grapefruit
  • 1 avocado
  • 100 g cheese, cubed (For this salad we prefer Edam or Gouda, but Emmentaler, Gruyère, Fontina or Bulgarian Kashkaval are also suitable. Low-fat types are also good.)
  • Salad leaves, washed (I used Lollo Rosso, but Lollo Biondi, Lollo Verde, Red Oak Leaf, or Frisee (known also as curly endive) or any type of lettuce you like can, is good.)
  • (Optional: 1 handful walnuts pomegranate seeds)
    • Dressing:
  • ½ lemon, juice only
  • 1 tsp honey
  • Pinch of salt
  • 2 tbsp extra-virgin olive oil
Instructions

  1. Combine all the dressing ingredients in a small bowl and whisk until well blended.

  2. Using a sharp knife divide the grapefruit into segments. It’s a bit easier to do it on a cutting board, but working over a bowl will allow you to catch the juice.

  3. Slice the avocado into the juice, and stir to prevent it from browning. You can also add a splash of lemon juice.

  4. Tear half of the salad leaves to byte size, and leave whole the other half. Add the byte-sized salad leaves and the grapefruit segments to the avocado.

  5. Arrange the whole salad leaves in a serving dish. Spoon over them the grapefruit & avocado mix. Top with the cubed cheese and some crushed walnuts or pomegranate arils, if you like.

  6. Drizzle with the dressing and serve.

Read it online: https://skiplunch.org/recipe/grapefruit-and-avocado-super-salad/