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Recipe Name: Avocado And Grapefruit Salad W/grapefruit Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Pink grapefruits
1 Teaspoon(s) Grated fresh ginger
OR minced sushi ginger
2 Tablespoon(s) Walnut oil
1 Tablespoon(s) Extra virgin olive oil, up
to 2
1 Tablespoon(s) Fresh lemon juice
2 Tablespoon(s) Red wine vinegar
1 Tablespoon(s) Maple syrup or sugar
Salt to taste
1 Pound(s) Mixed salad greens* well
cleaned dried and
1 Ripe avocado
(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. 2/99 Recipe by: adapted from "Still Life With
Menu." Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3315
Calories From Fat: 2436
Total Fat: 272.6g
Cholesterol: 636mg
Sodium: 905.2mg
Potassium: 3032.3mg
Carbohydrates: 44.7g
Fiber: 18.5g
Sugar: 12.2g
Protein: 166.7g

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