AVOCADO AND GRAPEFRUIT SALAD WITH LIME-JALAPEŅO VINAIGRETTE
Hotels exist to soothe and comfort, and the fare in their dining rooms is often designed to do the same.
A classic hotel offering is avocado and grapefruit salad – presented in a large leaf of iceberg lettuce!
We admire the assuaging quality of creamy avocado juxtaposed with tart, refreshing grapefruit.
But to travel with hot filled tortillas, the combo needs a bit more zip. Skip the iceberg lettuce, add a dash more citrus,
along with a pinch of fresh chili.
Serves 6 as a side salad
Takes less than 20 minutes
| (CLICK TO BUY)
For the Salad
2 ripe but firm avocados
1/4 cup Lime-Jalapeno Vinaigrette (recipe follows)
For the Vinaigrette
1/4 cup fresh lime juice
1/2 teaspoon minced jalapeño chili pepper
1/3 cup olive or peanut oil
1/4 teaspoon salt
|For the Salad|
||Cutting deeply enough to reveal the pulp, slice the ends off the grapefruits.
Set the grapefruit on one end and cut off the peel and white membrane all around,
leaving only the pulp. Cut the pulp into 1/4-inch-thick rounds or sections. Remove
the seeds and arrange the slices attractively on a platter.|
||Cut the avocados in half and remove the pits. Cut each half in half again.
Peel off the skins. Cut the avocado quarters, lengthwise or crosswise, into 1/4-inch-thick slices.
Arrange the slices attractively on the same platter as the grapefruit.|
||Pour the Lime-Jalapeño Vinaigrette over the avocado and grapefruit.
Serve right away or chill up to several hours.|
|For the Vinaigrette|
Makes 1/2 cup|
Takes 5 minutes|
||Combine all of the ingredients in a small bowl and mix together. Serve right away, or cover, refrigerate, and use within 3 days.|
Excerpted from THE WELL-FILLED TORTILLA COOKBOOK copyright © 1990 Victoria Wise, Susanna Hoffman.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.