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Florida pink grapefruit, avocado & feta salad
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1 Florida Pink Grapefruit
1 tbsp finely chopped shallot
1⁄4 tsp clear honey
80g pack pea shoots, or other salad leaves
1 avocado, sliced
1 bulb red chicory, ends trimmed and leaves separated
1 tbsp extra virgin olive oil
1 tbsp tarragon leaves, chopped
30g feta, crumbled
1.Segment the grapefruit by cutting away the skin at the top and bottom. Working around the curve of the fruit and cutting from top to bottom, slice away all of the skin and pith. Hold the fruit over a bowl to catch any juices and cut between the membranes to release the segments. Set the segments aside, then squeeze out any remaining juice from the membrane into the bowl. Stir the shallot and honey into the grapefruit juice and set aside.
2.Arrange the pea shoots, avocado, chicory and grapefruit segments on 2 plates.
3.Whisk the oil and tarragon into the grapefruit juice and season lightly. Spoon the dressing over the salad and scatter with the feta. Serve immediately.
This is a fresh, wintry salad that makes a perfect light meal. Alternatively, serve with a rich meat such as duck breast or an oily fish such as mackerel.
Typical values per serving:
|Saturated Fat||5.6g saturated fat|
vegetarian/source of fibre
This recipe was first published in February 2021.