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:
Ingredients:
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
Instructions:
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:
Ingredients:
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
Instructions:
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.