Rating: 2.45 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 8
  • 1 star values: 0

The combination of avocado and grapefruit makes a refreshing salad that's best served at the end of the meal.

Celebrating 2000, Special Issue 2000, Martha Stewart Living Special Issues, 2000, 10th Anniversary Cookbook; Martha Stewart Living Cookbook, MS Entertaining (Celebrate 2000)

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Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut avocados in half lengthwise, working around pit; twist to open. Remove pits; peel. Cut avocados into 1-inch pieces; toss in bowl with 1/4 cup lime juice.

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  • Using a sharp knife, cut away peel, pith, and outer membranes from grapefruits. Slice flesh crosswise into 1/4-inch-thick rounds; place in bowl.

  • Make vinaigrette: Combine remaining 1/4 cup lime juice and honey in small bowl. Whisk in olive oil and red-pepper flakes; season with salt and pepper.

  • Place lettuce in serving bowl. Season with salt and pepper; drizzle with a quarter of the vinaigrette. Toss well.

  • Drizzle avocado pieces with three-quarters of remaining vinaigrette. Season with salt and pepper; toss well. Scatter avocado and grapefruit slices over greens; drizzle salad with remaining vinaigrette.

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Reviews (1)

11 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 8
  • 1 star values: 0
Rating: 5 stars
02/15/2015
very refreshing on a winter night in Chicago! I added toasted raw pepitas for crunch. The grapefruit was very juicy so used some of the juice and cut back on lime juice - a little too wet - used cayenne vs. red pepper flakes.