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Emeril's Avocado and Grapefruit Salad in a Citrus Vinaigrette

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Ingredients

  • 3 large (16-ounce) pink grapefruits
  • 6 cups mache or watercress or a combination of the two
  • 3 small (5-ounce) ripe avocados, sliced
  • 1/4 cup toasted sliced or whole almonds
  • Citrus Vinaigrette, recipe follows, for serving

Details

Preparation

Step 1

Remove the skin and pith from the grapefruit and cut out the segments (squeeze the juice from the pith and reserve for the vinaigrette).

Lightly toss the mache in 1 to 2 tablespoons of the Citrus Vinaigrette. Divide into four portions. Layer the avocado slices and grapefruit segments on top and garnish with the almonds. Drizzle more of the vinaigrette, as desired, over the top.

Citrus Vinaigrette:

Yield: 1/2 cup

Ingredients:
1 tablespoon plus two teaspoons lemon juice
1 tablespoon plus 1 teaspoon champagne vinegar
1 tablespoon lime juice
1 tablespoon grapefruit juice
1 1/2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons minced shallots
1/4 cup grapeseed oil

Method:
Combine the lemon juice, vinegar, lime juice, grapefruit juice, honey, Dijon and shallots in a bowl and whisk well. Continue whisking and drizzle the oil in slow, steady stream until the vinaigrette is emulsified.

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