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Grapefruit and Avocado Salad with Honey Coriander Vinaigrette

Posted By Nicole On April 1, 2013 @ 12:10 pm In Gluten-Free,Herbs and Spices,Side Dishes,Vegetarian | 11 Comments

Have you eaten too many chocolate bunnies and deviled eggs lately?  This pink grapefruit and avocado salad is a delicious way to transition into healthier spring eating.

We’re actually on the tail end of citrus season around here, but the pink grapefruit that arrived in my CSA box reminded me of this salad I made last year and I had to finally share it with you.  This Grapefruit Vinaigrette with Honey and Coriander is so delicious on its own that I kept the salad nice and simple.  I tossed together some butter lettuce, chopped avocado, and grapefruit segments and it made a perfect light lunch. 

You can use any variety of grapefruit to make this salad, although you may want to adjust the honey in the dressing depending on how sweet, tart, or bitter your grapefruit is.  If you peel and section one grapefruit and save the juices over a bowl, you should end up with enough collected juice for the following dressing, which will give you enough to dress a lunch salad that serves one or two.  Double or triple the recipe using more grapefruit for a larger salad.  If you’re not a fan of green salads, this dressing would also be delicious drizzled over an arrangement of sliced avocados and grapefruit segments.  Add some fennel if you’re craving crunch!

Grapefruit Vinaigrette with Honey and Coriander
Yield: 2 servings

2 tablespoons grapefruit juice (reserved from segmenting one grapefruit)
2 tablespoons olive oil
1 tablespoon honey*
1/2 teaspoon Dijon mustard
1/2 teaspoon roasted ground coriander**

Whisk all ingredients together in a small bowl.  Toss with your favorite green salad – I suggest butter lettuce, grapefruit segments, and avocado.  This makes enough dressing to serve two people – double or triple the recipe for a larger salad.

Recipe notes: *This amount of honey makes a sweet dressing – if your grapefruit is very sweet, start with less honey and sweeten to taste.  **I used McCormick Gourmet brand roasted ground coriander, but you can also toast some coriander seeds in a dry skillet until fragrant then grind in a spice grinder or clean coffee grinder to make your own.

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