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Avocado, Grapefruit Salad with Grapefruit Vinaigrette and Toasted Georgia Pecans
Recipe Source: Carolyn O'Neil, M.S., R.D., and co-author of "The Dish on Eating Healthy and Being Fabulous!" and the Georgia Pecan Commission.
Ingredients
For salad:
- 1-2 heads Bibb lettuce, torn into bite sized pieces
- 1 bunch arugula, torn into bite sized pieces
- 2 Haas avocados, ripe but firm, peeled and cubed
- 2 ruby red or pink grapefruits, peeled and segmented, reserve excess juice
- 1/2 cup toasted Georgia Pecan halves (toasted in a sauté pan)
- 1/4 cup minced fresh parsley
For dressing:
- 2/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- Juice from segmented grapefruit (approximately 3 tablespoons)
- Fresh ground salt and black pepper to taste.
Methods/steps
Arrange lettuce and arugula on large platter.
Arrange avocado and grapefruit segments on the bed of greens.
Combine ingredients for dressing, and drizzle over entire salad.
Garnish with toasted pecans.
Add final garnish of minced parsley.
Nutrition Note: Healthy fats come from pecans, avocados and the olive oil-based vinaigrette. Vitamins, antioxidants, fiber and other plant nutrients are in the grapefruit, greens, avocado and Georgia Pecans.
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