Avocado and Grapefruit Salad
While Zoe peels the grapefruit and removes the bitter pith from the fruit, Alex makes a bed of Boston Bibb lettuce on a salad plate, observing that he considers iceberg lettuce to be the polyester of the lettuce world. He makes a pin wheel arrangement on top of the lettuce using prepared slices of avocado. Zoe cuts between the membranes of the grapefruit, sectioning the fruit into morsels to be added to the salad, alternating with the avocado slices. To finish, Zoe pours on the fruit salad dressing.
Ingredients
½ cup apple cider vinegar
1 tablespoon minced yellow onion
¼ cup of sugar
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon dry mustard
½ teaspoon curry powder
1 cup vegetable oil
1 teaspoon poppy seeds
Avocados for number to be served, peeled, seed removed and sliced lengthwise
Large grapefruit, peeled with most of white membrane removed from fruit, number for those to be served. With a sharp knife, slice the grapefruit between the membranes.
Directions
Combine vinegar, onion, sugar, salt, pepper, paprika, dry mustard and curry powder in a blender.
Slowly add oil in thin stream.
Add in poppy seeds.
Refrigerate overnight to let flavors meld. Dressing will keep refrigerated for several days. Shake well before serving.
The next day, arrange Boston Bibb lettuce on salad plate. Take five slices of avocado and arrange in a pinwheel manner on top of lettuce. Between the sections of avocado, insert a slice of grapefruit in each to complete the pattern.
For more recipes like the one above, visit SCETV Food.
