Publications
Prep Time: 20 mins
Servings: 4
Cooking Time:
Ingredients
- 2.00 - ruby grapefruit
- 2.00 - avocados
- 100.00g - rocket or mixed baby salad leaves
- 1.00 - red onion, thinly sliced
- 1.00tin - artichoke hearts, drained
- 100.00g - whole almonds, chopped and toasted
- 50.00g - pecorino or Parmesan shavings
- 90.00ml - Salad Dressing: olive oil
- 45.00ml - lemon juice
- 15.00ml - honey
- 5.00ml - wholegrain mustard
- 4.00ml - salt and freshly ground black pepper, to taste
Method
This is a beautiful salad that's healthy too.
1. Peel the grapefruit with a sharp knife
and remove the pith under the skin. Cut
the grapefruit into segments.
2. Halve the avocados and remove the pips. Cut into slices.
3. Prepare the salad dressing: Shake the ingredients in a bottle until mixed, or beat with a whisk.
4. Mix a little salad dressing through the salad leaves and then arrange the leaves on a plate or in a salad bowl. Arrange the grapefruit segments, avocado slices, onion slices and artichoke hearts on top and sprinkle the almonds and Parmesan shavings over this. Drizzle the remaining dressing on top and serve immediately.
2. Halve the avocados and remove the pips. Cut into slices.
3. Prepare the salad dressing: Shake the ingredients in a bottle until mixed, or beat with a whisk.
4. Mix a little salad dressing through the salad leaves and then arrange the leaves on a plate or in a salad bowl. Arrange the grapefruit segments, avocado slices, onion slices and artichoke hearts on top and sprinkle the almonds and Parmesan shavings over this. Drizzle the remaining dressing on top and serve immediately.
