Ingredients with Measurements:
- 2 Oroblanco grapefruits
- 2 ripe avocados
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. Cut off the top and bottom of each Oroblanco grapefruit. Stand each grapefruit upright and cut off the peel and white pith, following the curve of the fruit.
b. Hold each grapefruit over a bowl and cut along the membranes to release the segments. Squeeze any remaining juice from the membranes into the bowl.
c. Cut the avocados in half lengthwise and remove the pits. Cut the flesh into thin slices.
d. In a large bowl, combine the Oroblanco segments, avocado slices, red onion, and cilantro.
e. In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper.
f. Pour the dressing over the salad and toss gently to combine.
g. Serve immediately.
15 minutes
5. Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 210
- Fat: 17g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 3g
Substitutions for ingredients:
- Oroblanco grapefruit can be substituted with any other variety of grapefruit or citrus fruit.
- Red onion can be substituted with shallots or green onions.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced jalapeño or serrano peppers for a spicy kick.
- Top with crumbled feta or goat cheese for added flavor.
- Add sliced cherry tomatoes for color and texture.
Tips and tricks:
- Choose ripe avocados that are slightly soft to the touch.
- Use a sharp knife to cut the grapefruit segments to avoid tearing them.
- Adjust the amount of honey and lime juice in the dressing to taste.
Storage instructions:
- This salad is best served fresh, but can be stored in an airtight container in the refrigerator for up to 1 day.
Reheating instructions: N/A
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or sliced avocado.
Garnishes:
- Cilantro leaves
- Sliced avocado
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or tortilla chips.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Roasted sweet potatoes
Troubleshooting advice:
- If the grapefruit segments are too tart, add a little more honey to the dressing.
Food safety advice:
- Wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard after 1 day.
Food history:
- The Oroblanco grapefruit is a hybrid of a pomelo and a white grapefruit, developed in California in the 1950s.
Flavor profiles:
- This salad is sweet, tangy, and creamy, with a hint of spice from the red onion and cilantro.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Citrusy, Tangy, Refreshing, Creamy, Sweet