Saturday, March 1, 2014

Salad with Pink Grapefruit & Avocado

(4 servings)

This week they were practically giving away huge juicy Texas grown pink grapefruit! There's a wonderful selection of locally grown stuff at the market at the moment.

juice squeezed from 1/2 pink grapefruit and from the leftover membranes, (about 1/2-2/3 cup)
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp grainy mustard
1 1/2 tsp honey
salt and freshly cracked pepper, to taste

Whisk everything together except the salt and pepper. Taste, then add the salt and pepper as needed. Set aside.

6 cups mixed baby greens such as spinach, kale and chard
1/2 small red onion, sliced thinly
1/2 cup crumbled feta cheese
1 1/2 pink grapefruit, segmented (then cut them in half)
1 large avocado, peeled and diced
1/4 cup walnuts, lightly toasted and chopped

Divide the greens between four salad bowls. Top each with onion and feta cheese, followed by the grapefruit segments and avocado slices. Sprinkle the toasted walnuts evenly over the four salads.

Drizzle about 3 tablespoons of vinaigrette over each salad and serve.


talula cartwright said...

I have made the vegan version of this salad, sans feta, and it was absolutely delicious! I think the feta would only make it even better.

Gerlinde in Washington said...

Talula, glad you enjoyed it!

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