Avocado And Grapefruit Salad With Grapefruit Vinaigrette Recipe - pink grapefruits

Method

• *(Watercress, Boston lettuce, and/or possibly other soft lettuces),
• Preparation Time: 30 min
• Yield: 6 servings
• The grapefruit sections, vinaigrette, and greens can all be prepared up to several days in advance.
• (If you prepare the greens in advance, store them wrapped in paper towels and sealed in a plastic bag.
• They will stay fresh if kept very dry.)
• The salad must be assembled at the last possible minute in order for the greens to stay crisp and the avocado to stay green.
• 1.Grate sufficient zest from one of the grapefruits to make 1/2 tsp..
• Put both the grapefruit and the zest aside
• 2.Use a sharp serrated knife to prepare the other two grapefruits.
• Cut off the ends and carve off all the skin, right down to the fruit itself.
• Hold the peeled grapefruit over a bowl, and slice along each membrane, releasing the sections of fruit one by one.
• Squeeze in all the remaining juice from the membrane.
• 3.Strain the grapefruit sections over a second bowl to collect the juice.
• Put the sections aside and measure the juice.
• You will need 1/2 c. for the vinaigrette.
• If there isn't sufficient, squeeze some more from the extra grapefruit.
• 4.Combine the grapefruit juice, ginger, walnut oil, extra virgin olive oil, salt, lemon juice, vinegar, and sweetening, and mix well.
• Cover and refrigeratetill serving.
• 5.Just before serving, arrange the salad greens on indivudual serving plates.
• 6.Peel and pit the avocado, and cut it into about 12 slender slices.
• Place a couple of these on each plate.
• Add in a few grapefruit sections (from Step 2) and drizzle on some vinaigrette.
• Serve immediately.
• Cuisine:"African/middle Eastern"