Ok, we all know the Super Bowl is coming up and you are already dreaming of the wings and chips and dips and desserts and we fully support that because we feel exactly the same way! But maybe we should all take a moment to refuel with the Real Deal good stuff, right? Especially with flu season upon us. This Grapefruit Avocado Salad is just the thing! Grapefruit is a wonderful immune system booster and is packed with powerful antioxidants. And it’s naturally delicious. We’ve paired it with healthy greens, creamy avocado and a shallot-honey vinaigrette that rounds everything off in the best possible way. Stay healthy, everyone!
Ingredients
Serves 4
Salad
2 large grapefruits
2 avocados
1 package (5 oz, 50 g) mixed spring salad or other greens
Dressing
1/4 cup fresh grapefruit juice
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1/2 tsp honey
1/4 tsp salt
1/2 tbsp crushed pink peppercorns
1 finely chopped medium shallot
Instructions
Peel the grapefruit and cut into segments. If you’re unfamiliar with this, we’ve looked up a Youtube video for instructions: https://www.youtube.com/watch?v=xENXYCCh2zg. Don’t worry, it’s not hard, really! We just want juicy grapefruit segments, no pith or membranes. Be sure to catch the juice while you’re cutting the grapefruits, you’ll need it for the dressing. Set the grapefruit aside. Put all the ingredients for the dressing in a bowl and whisk thoroughly. Cut the avocados in half and remove the pit. Holding half an avocado in your hand, cut the avocado lengthwise into six slices (gently, don’t cut through to your hand!) and then scoop from the skin with a large spoon. Or you can peel the skin off the avocado half, lay it face down on a cutting board and then slice lengthwise into six. Place a handful of your greens on a plate. Gently place the grapefruit and avocado on top of your greens, alternating between the two. You should get about 12-14 segments out of each grapefruit, so each plate you’re preparing should have 6-7 slices of grapefruit and 6 slices of avocado. Drizzle about 2 tbsp of dressing on each plate and top with a sprinkling of crushed pink peppercorns.
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