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Grapefruit and Mango Salad with Avocado Dressing

by Michele Pesula Kuegler | January 27th, 2017 | Healthy Cooking, Recipes, Salads
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grapefruit and mango salad with avocado dressingWrapping up the second week of our vegetarian series, I am sharing a salad recipe. Maybe it seems like a cop-out because most salads are vegetarian, but I will defend this choice for two reasons. One, I served this salad with Twice Baked Butternut Squash in order for us to have a totally vegetarian meal. Two, it was a delicious salad, especially with the homemade dressing. I think with the addition of some nuts this could be an entrée salad.

When I was making this salad I wanted to incorporate ingredients that are seasonal in the winter. Grapefruit quickly came to mind. I had other ideas for another topping when I ran into a special for mangoes at a local store. A bowl of samples was available. I was amazed by great flavor and decided at that moment to incorporate it into the salad. The avocado initially was to have been served sliced, but I realized that a dressing was needed. Why not transform the avocado?

As you may notice in the picture, the dressing is on the thick side. I wanted the dressing to be healthy (AKA oil-free). I was able to do that by utilizing juice from the grapefruit and accepting that this would be a heartier style of dressing.

All of the flavors in this salad mingled nicely. From sweet mango to tart grapefruit to savory avocado, it was a rainbow of color and taste. Give it a try while grapefruit is in season. You’ll be glad that you did.

Grapefruit & Mango Salad with Avocado Dressing

Serves 2
A winter salad topped with an oil-free dressing


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Prep Time
15 min

Total Time
15 min

Prep Time
15 min

Total Time
15 min

Salad
  1. Boston lettuce
  2. Red grapefruit
  3. 1/2 mango, peeled
Dressing
  1. 1 avocado
  2. Remaining juice of grapefruit
  3. 1 clove garlic, minced
  4. 1 Tb. Greek yogurt
  5. 1/4 cup fresh cilantro
  6. Salt & pepper
Salad
  1. Tear lettuce into bite-sized pieces and divide between two dinner plates.
  2. Cut grapefruit in half, and remove wedges without pith or skin; add to lettuce.
  3. Reserve grapefruit halves.
  4. Dice mango; add to lettuce.
Dressing
  1. Place avocado, garlic, yogurt, and cilantro in food processor or blender.
  2. Squeeze juice out of grapefruit halves, removing seeds; add to food processor.
  3. Puree until smooth.
  4. Season to taste with salt and pepper.
  5. Add a dollop (or two) to each salad.
  6. Store leftover dressing in the refrigerator.
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