Lynn's Grapefruit Avocado Grapefruit Vinaigrette
3 x pink grapefruits
1 tsp grated fresh ginger
OR minced sushi ginger
2 tbl walnut oil
1 tbl extra virgin olive oil, up to 2
1 tbl fresh lemon juice
2 tbl red wine vinegar
1 tbl maple syrup or sugar
Salt to taste
1 lb mixed salad greens* well cleaned, dried, and chilled
1 x ripe avocado
Method :
*(Watercress, Boston lettuce, and/or other soft lettuces),
Preparation Time: 30 minutes
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 enough zest from one of the grapefruits to make 1/2 teaspoon. 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 cup for the
vinaigrette. If there isn't enough, squeeze some more from the extra grapefruit.
4.Combine the grapefruit juice, ginger, walnut oil, olive oil, salt, lemon
juice, vinegar, and sweetening, and mix well. Cover and chill until 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 a few grapefruit sections (from Step 2) and
drizzle on some vinaigrette. Serve immediately.