Grapefruit & Greens Salad with Avocado, Pistachios and a Grapefruit Vinaigrette

This is a cheerful salad for winter. The a tangy pink grapefruit awakens the palate while the dried cranberries and pistachios add more layers of flavor, interest and delight to the dish.

Grapefruit & Greens Salad with Avocado, Pistachios and a Grapefruit Vinaigrette
Grapefruit & Greens Salad with Avocado, Pistachios and a Grapefruit Vinaigrette

Leave off the cheese, if you wish, to make this a nice dairy-free option.

See also: Sigona’s Grapefruit White Balsamic Recipe Roundup

Grapefruit & Greens Salad with Avocado, Pistachios and a Grapefruit Vinaigrette

Grapefruit & Greens Salad with Avocado, Pistachios and a Grapefruit Vinaigrette

This is a cheerful salad for winter. The a tangy pink grapefruit awakens the palate while the dried cranberries and pistachios add more layers of flavor, interest and delight to the dish. Leave off the cheese if you wish. Adapted from The Olive Oil and Vinegar Lover’s Handbook. Serves 4.
Prep Time 30 mins
Course Salad
Servings 4

Ingredients
  

Vinaigrette:

  • 3 Tbsp Sigona’s Grapefruit White Balsamic
  • 1 Tbsp minced shallot
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
  • Salt and pepper to taste

Salad:

  • A mix of spinach and arugula a generous handful per serving
  • 2 medium avocados peeled, pitted and sliced lengthwise
  • 2 to 3 Rio Star grapefruits peel and pith sliced away, fruit supremed* or sliced into rounds
  • About 1/3 cup pistachios
  • About 1/3 cup dried cranberries
  • Shaved Parmigiano Reggiano optional

Instructions
 

  • For the vinaigrette: Whisk the balsamic, shallot, Dijon and honey together in a bowl. While whisking, drizzle in the olive oil, mixing until emulsified. Season to taste with salt and pepper.
  • For the salad: In a large serving dish or on individual salad plates, arrange the greens with a few slices of avocado and grapefruit supremes or slices in an attractive pile. Sprinkle with the pistachios and cranberries, then top with Parmigiano Reggiano shavings, if using. With a light hand, drizzle a little of the vinaigrette on the salad/s. Serve remaining vinaigrette on the side.
  • *Supreming citrus: It takes time and patience, but is well worth the effort! To do this, cut the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Then, working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. And there you have it!
Keyword Sigona’s Grapefruit White Balsamic

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating