Thursday, May 23, 2013

Avocado Cucumber Grapefruit Salad

2 cucumbers, diced, seeds removed (about 2 cups)
3-4 grapefruit or oranges, peeled and chopped (about 2 cups)
2-3 avocados, diced (about 1½ cups)
⅓ cup almonds, chopped (I used smoked almonds)
2 tablespoons fresh mint, chopped
3-4 tablespoons fresh chives, chopped
1 tablespoon vinegar (can also use lime or lemon juice)
1½ tablespoon honey
1½ tablespoons olive oil
salt to taste
Grapefruit or orange zest to taste
Wash, cut, and gently toss the cucumbers, grapefruit, almonds, mint, and chives. Whisk the dressing ingredients together. Taste and adjust to your preferences. Drizzle over the salad ingredients. Chill until ready to serve. Just before serving, gently mix the avocado pieces into the salad. Top with additional herbs or almonds.
The avocado starts to melt pretty quickly into the salad, so be sure to add the avocado right before serving for the best presentation. It’s best to eat this on the same day that you prepared it.

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