Last night we had leftover chard enchiladas. As magnificent as they are on their own, they were even more better [yes, that's right] with a large grapefruit avocado salad.
To our salad, we add finely sliced red onion, fennel, and a few segments of blood orange [blood orange could easily be subbed for the grapefruit]. We dress it in blood orange juice, olive oil, cilantro, and a dash of sea salt. Simple. Delicious. You could add a little leftover roasted chicken to this salad and call it a meal.
Move over summer - winter is boasting some pretty darn good salad.
grapefruit avocado salad
serves 4-6 as a side, 2-4 as a main
1 large grapefruit, sliced and segmented
2 medium blood oranges, 1 sliced and segmented
1 bulb fennel, thinly sliced
1/2 small red onion, thinly sliced
1 avocado, diced
large bowl of mixed greens
Top the greens with segmented grapefruit and blood orange, red onion, fennel, and avocado.
Prepare the dressing. Juice the second blood orange and place juice in a small blender or food processor. Add 1-2 tbsp olive oil, a few sprigs of cilantro and a dash of sea salt. Blend for 10 seconds, or until cilantro is coarsely chopped and oil and juice are mixed.
Dress the salad and serve.