Festive Citrus and Avocado Salad |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Entered for safe-keeping. From Lucille Randall, Columbus, Ohio, as submitted to BH&G. Leftover citrus marinade can dress a fresh, tossed green salad. Preparation time includes 2-3 hours refrigeration time for marination. Ingredients:
3 small grapefruits, peeled (1 2/3 lbs grapefruit with peel) |
3 oranges, peeled |
1 medium cucumber, thinly sliced |
1 small onion, thinly sliced and separated into rings |
2 avocados, seeded, peeled, and sliced |
1 cup orange juice (enough to make up 1 cup with juices from peeled grapefruit and oranges) |
2/3 cup wine vinegar |
1/3 cup sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 -10 lettuce leaves |
Directions:
1. Section grapefruit and oranges over a small bowl to catch juices; reserve juices.
2. In a large bowl combine citrus sections, cucumber, onion and avocado slices.
3. Measure reserved fruit juices; add orange juice to make 1 cup.
4. Combine juice mixture, vinegar, sugar, salt, and pepper; pour over fruit.
5. Cover and marinate in refrigerator for 2-3 hours.
6. At serving time, use a slotted spoon to remove fruit from marinade. Arrange on lettuce-lined plates.
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