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Avocado & Arugula with Grapefruit Vinaigrette

Gpecans-hands

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4
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INGREDIENTS

1 - 2 heads of Bibb lettuce washed and patted dry
1 bunch arugulas
2 avocados, peeled and segmented, reserve excess juice
1 cup green grapes, seeded and halved, may be peeled
1/2 cup julienned red pepper
2 tbsp. minced fresh chives or Italian parsley
1/2 cup Georgia pecans, toasted
2/3 cup extra-virgin olive oil, for dressing
1/3 cup sherry vinegar or red wine vinegar, for dressing
1 tbsp. reserved fresh grapefruit juice, for dressing
Kosher salt, to taste, for dressing
Black pepper, to taste, for dressing

INSTRUCTIONS

  1. 1
    For Salad: On four chilled plates equally divide the Bibb and arugula.
  2. 2
    On the bed of greens, arrange the avocado slices and grapefruit segments.
  3. 3
    Garnish with the grapes and red pepper. Combine the ingredients for the dressing and drizzle over the entire salad.
  4. 4
    For Dressing: Combine the ingredients for the dressing.
  5. 5
    Add a final garnish of the minced chives or parsley and the toasted pecans. Serve chilled.

notes

Xavier Teixido

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cuisines North & South American
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