zoom Florida pink grapefruit, avocado and feta salad
  • Print A4 A5
    • Close

    Save to your scrapbook

    Florida pink grapefruit, avocado & feta salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Florida pink grapefruit, avocado & feta salad

    • Preparation time: 25 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    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.

    Comments

    Average user rating

    5 stars

    Glossary