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Categories:
lime juice extra-virgin olive oil salt freshly ground black pepper red grapefruits avocados almonds serrano chile fresh cilantro butter
Viewed: 13 - Published at: 4 years agoIngredients
- 1/4 cup lime juice (from about 4 small or 2 large limes)
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 red grapefruits
- 2 avocados
- 1/2 cup toasted almonds, roughly chopped
- 1 serrano chile, roughly chopped
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1 head Boston or butter lettuce, leaves separated, washed and dried
Method
- In a small bowl whisk together the lime juice, olive oil, 1/2 teaspoon of the salt, and the black pepper.
- Set aside.
- Cut the grapefruits into segments: For each grapefruit, slice off the top and the bottom; set the grapefruit on one of the flat sides and cut off the peel and pith, following the curve of the flesh.
- Working over a medium bowl, use a paring knife to carefully cut down the sides the segments, releasing them from the membranes and into the bowl.
- Discard the membranes.
- Halve and pit the avocadoes, then scoop out the flesh using a large spoon.
- Dice into bite-size pieces and add the avocado to the bowl with the grapefruit segments.
- Add the almonds, chile, cilantro, the remaining 1/4 teaspoon salt and the dressing, and toss gently.
- Spoon the mixture into the lettuce leaves and serve.
