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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 6 hours ahead, cut all the fruit except avocados; cover and chill. Up to 15 minutes before serving, slice avocados and coat with fruit juices. Ingredients:
3 tablespoons pine nuts or slivered almonds |
4 oranges (1/2 lb. each) |
2 ruby or pink grapefruit (3/4 lb. each) |
2 firm-ripe avocados (1 lb. total) |
large butter, green-, or red-leaf lettuce leaves, rinsed and crisped |
1 firm-ripe papaya (1 lb.), peeled, seeded, and sliced |
2 cups red or black grapes, rinsed |
poppy seed dressing |
salt and pepper |
Directions:
1. In a 6- to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.
2. Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.
3. Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.
4. Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.
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