Recipe: Avocado and Grapefruit Salad
Remember those lovely
pea shoots
Drizzled with a sesame-maple dressing, this palate-pleasing salad is creamy, crunchy, tangy, and sweet. We’re praying that we get the same produce in our CSA box this week so we can make it all over again!
Note: If you don’t have pea shoots, you could substitute other microgreens, watercress, arugula, or butter lettuce.
We also gave it a dusting of Himalayan pink salt at the end – totally unessential but we loved extending the pink theme!
Avocado and Grapefruit Salad
Serves 2
Nutritional Info
Ingredients
- 1
pink grapefruit
- 1 teaspoon
toasted sesame oil
- 1 teaspoon
extra virgin olive oil
- 1 teaspoon
maple syrup
Freshly ground white pepper
Sea salt
- 1
fennel bulb, thinly sliced
- 2 cups
pea shoots
- 1
avocado, sliced
Instructions
Segment the grapefruit over a bowl to catch any juices and squeeze excess juice from the membranes.
Use 1/4 cup of this juice for the dressing, whisking it with the olive oil, sesame oil, maple syrup, a pinch of white pepper (about 2 ground peppercorns or 1/16 teaspoon), and a pinch of sea salt. Taste and adjust seasonings, if desired.
Gently toss the fennel and pea shoots in half of the dressing. Arrange on two plates, top with the grapefruit and avocado, and drizzle the remaining dressing over the fruit.
(Images: Emily Ho)