Ingredients
Units
Scale
Salad:
1 grapefruit
1 avocado
optional: microgreens
Dressing:
1/2 cup olive oil
1/4 cup grapefruit juice – squeezed from a fresh grapefruit
1 tsp. dijon mustard
Instructions
- Cut the skin off the grapefruit and cut into slices by using the natural lines of the grapefruit segments as your guide. Place to the side.
- Cut avocado in half, top to bottom. Remove the pit and slice avocado longways then remove with a spoon.
- On a serving dish, alternate placing a slice grapefruit and avocado until you’ve used all the fruit.
- To make the dressing, squeeze a fresh grapefruit into a measuring cup until it reaches 1/4 cup. Add 1/2 cup of olive oil (liquid should measure 3/4 cup now) and then add the dijon mustard. Whisk together until well incorporated.
- Drizzle grapefruit and avocado slices with dressing to your desired amount. Top with microgreens and enjoy!!
