Tuesday, April 21, 2015

Grapefruit Avocado and Arugula Salad

   4 servings
5 ounces baby arugula (CT), or 5 ounces spinach (PT)
2 grapefruits, peeled and sectioned (CT), or 1 grapefruit (PT)
1 avocado, sliced
2 tablespoons white wine vinegar
1 tablespoon grapefruit juice
1 tablespoon grated fresh ginger
1 teaspoon grated grapefruit zest
½ teaspoon sea salt
¼ cup extra virgin olive oil
Freshly ground black pepper
   1. Grate 1 teaspoon of zest from the grapefruit, reserving for the salad dressing. Peel the grapefruits by cutting off each end then working your knife around the perimeter. This method removes the membrane from all outside edges. Hold the peeled grapefruit in one hand over a bowl. Use a paring nife and in a sawing motion cut each segment from the membrane on both sides. Let the juice drip into the bowl and place segments in another bowl. When all segments have been removed from both grapefruit squeeze the remaining juice from the membranes and reserve 1 tablespoon of the juice for the dressing.
   2. To prepare the dressing, combine all ingredients except the oil in a bowl. Whisk to combine then slowly drizzle in the oil, whisking constantly until fully emulsified. Set aside.
   3. To prepare the salad, place the arugula (or spinach) in a large salad bowl. Toss with about half the dressing. Divide the greens among 4 salad plates; top with grapefruit segments and sliced avocado. Drizzle with the remaining dressing.

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