Avocado, Pink Grapefruit and Roquefort Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I prepare this several different ways depending on my mood and what's available. Sometimes I omit the cheese, sometimes I omit the shallot/red onion, and sometimes I omit the oil and/or pepper. It tastes great any way I try it! Ingredients:
2 medium pink grapefruit |
2 ripe avocados |
1 -2 tablespoon crumbled roquefort cheese or 1 -2 tablespoon blue cheese |
2 teaspoons shallots or 2 teaspoons red onions, finely chopped |
extra virgin olive oil (optional) or flax seed oil (optional) |
Directions:
1. Halve the grapefruit; scoop out as much of the sections as possible with a sharp grapefruit spoon and place in a bowl. Squeeze out any extra juice and add that too.
2. Halve each avocado, remove the pit and scoop out bite-sized pieces of avocado with a spoon. Add to grapefruit sections; mix.
3. Top with crumbled roquefort or bleu cheese (sometimes I omit the cheese).
4. Add shallot or red onion if desired.
5. If there is a lot of juice, sometimes I add some flax or extra virgin olive oil to the dressing.
6. This is also good with lemon pepper or black pepper.
7. Enjoy!
8. Note: Sometimes I simply halve the grapefruit and scoop out the sections with a grapefruit spoon. This is messier and less attractive than carefully removing all the membranes of each grapefruit section, but it saves a little time.
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