Karen's Grapefruit Avocado Salad with Honey Lime Dressing
20 min8
A bright composed salad of arugula, grapefruit, and avocado dressed with honey-lime vinaigrette and topped with pickled red onions, plumped cranberries, and pistachios.
| 1 medium red onion, sliced into ⅛ inch wedges | Pickle red onions | Top with grapefruit, avocado, onions, cranberries & pistachios, drizzle remaining dressing |
| 30 ml fresh lime juice | ||
| 30 ml fresh grapefruit juice | ||
| 2 teaspoons sugar | ||
| ¼ teaspoon kosher salt | ||
| 50 g dried cranberries | Plump cranberries, microwave 30–45 sec | |
| 2 teaspoons water | ||
| 45 ml fresh lime juice | Shake dressing in jar | |
| 45 ml honey | ||
| 30 ml olive oil | ||
| 1 small clove garlic, finely minced | ||
| ¼ teaspoon kosher salt | ||
| ⅛ teaspoon ground black pepper | ||
| 140 g baby arugula or other greens | Toss arugula with 2–3 tbsp dressing | |
| 1 large ripe avocado, peeled, pitted & thinly sliced | ||
| 2 medium pink or ruby grapefruit, peeled & segmented | ||
| pickled red onions (from above) | ||
| plumped dried cranberries (from above) | ||
| 45 g salted roasted pistachios |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.