Avocado-Grapefruit Salad with Citrus Vinaigrette

Prep time: 15 minutes
Makes: 4 Servings

Ingredients

• 2 large pink grapefruits
• 2 medium ripe avocados
• 1 tablespoon minced green onion
  
• ¼ cup canola oil
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lime juice
• 2 teaspoons honey
• ¼ teaspoon allspice*
• Freshly ground black pepper and salt, to taste (optional)
• 2 cups shredded lettuce

Directions

1. Wash all fruits and vegetables.
2. Slice the avocados in half lengthwise, starting from the narrower end. Remove the seed by slipping a spoon between the seed and fruit, and gently remove the seed. Remove the peel by slipping the spoon between the peel and the green flesh of the avocado. If ripe, the peel will remove easily. Slice avocados.**
3. Remove the peel from the grapefruits. Segment the grapefruit, removing the membrane. Squeeze any juice from the membrane into a bowl and set aside.
4. To make vinaigrette, combine the minced green onions, vinegar, juice from the lime, honey and allspice into the grapefruit juice. If desired, season with black pepper and salt to taste. Mix well with a whisk or spoon to blend ingredients.
5. Shred the lettuce with a salad knife, as demonstrated, or tear the lettuce with your hands. 
6. Divide the lettuce between four salad plates. Layer the grapefruit segments and avocado slices over the watercress. Drizzle vinaigrette on top. 

Cooking Notes

• *Allspice is sometimes call Jamaican pepper.
• **If you peel and slice the avocados ahead of time, toss in lime juice to prevent browning.

Recipe adapted from: https://www.eatright.org/food/planning-and-prep/recipes/avocado-grapefruit-salad-with-citrus-vinaigrette-recipe

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP) through the PA Department of Human Services (DHS). This institution is an equal opportunity provider.

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