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Recipe Detail Page
Santa Fe Salad With Avocado And Grapefruit
Winter 2011
Get dinner off to a light fresh start with this gorgeous salad brimming with Southern flavours. Both the luxurious plump avocado and glistening pink grapefruit are impressive. Prepare most of the components ahead if you like, then finish when needed.
Serves 6
¼ cup (50 mL) vegetable or olive oil
2 tbsp (25 mL) freshly squeezed lime or lemon juice
1 large clove garlic, crushed
1 tbsp (15 mL) honey or granulated sugar
¼ tsp (1 mL) salt
Pinch of chili powder or cayenne (optional)
¼ small red onion
2 small pink grapefruit or
2 clementines or tangerines
6 cups (1.5 L) small green leaf lettuce leaves or sliced lettuce
¼ cup (50 mL) finely chopped fresh cilantro
2 small ripe but firm avocados
1 At least an hour ahead and preferably a day ahead, make the dressing by whisking oil with lime juice, garlic, honey, salt and chili powder until honey is dissolved. Slice onion as thinly as possible and separate into pieces. Cut large pieces in half. Stir into the dressing. If leaving for an hour or 2, let sit at room temperature. If making a day ahead, cover and refrigerate.
2 Cut the stem and bottom end from grapefruits. Stand on a cutting board and cut away the peel and white pith. To remove the segments, hold the grapefruit in your hand over a bowl and, using a small paring knife, cut close to the membranes on either side of a segment.Lift segments to a chopping board. If doing more than a few hours ahead, seal in a container and refrigerate up to 2 days.
3 Before dinner, cover salad plates with lettuce. Just before serving, chop cilantro. Halve the avocado, peel and slice into wedges. Whisk dressing. Spoon onions from dressing over the lettuce. Add grapefruit and avocado over top. Spoon dressing over all. Sprinkle with cilantro.
Serves 6
