This spring has been lovely! Our farmer’s markets are officially open and it’s time to enjoy the abundance of beautiful spring produce. This Grapefruit and Avocado Salad does just that. I found the prettiest watermelon radishes and beautiful greens which were fabulous when combined with the most buttery avocados and juicy pink grapefruits. I garnished the salad with Parmesan shards and a yummy Grapefruit Vinaigrette and it was so light and lovely! You can find more delicious salad recipes here and here!
For the Salad:
1 grapefruit, cut into sections
1 avocado, cut into cubes
6 watermelon radishes, peeled and thinly sliced
1 head of red leaf lettuce, washed and cut into bite sized pieces
2 cups of mesclun
1/2 cup of Paemesan
Arrange the lettuce on your serving platter.
Top the lettuce with mesclun.
Arrange the watermelon radishes on the salad.
Place the grapefruit and avocado pieces evenly throughout the greens.
Use a vegetable peeler to create shards of Parmesan.
Garnish the salad with the Parmesan and serve it with the Graperfriut Vinaigrette.
For the Grapefruit Vinaigrette:
6 tablespoons of grapefruit juice
4 tablespoons of apple cider vinegar
1/2 cup of olive oil
1 tablespoon of honey
1 tablespoon of dijon mustard
2 tablespoons of minced shallots
Salt and pepper to taste
Place all of the ingredients in a medium mason jar.
Shake the dressing to emulsify the oil and vinegar.
Refridgerate any remaining dressing for up to a week.