Grapefruit and Mango Salad with Avocado Dressing
- 1 head Boston lettuce
- 1 large red grapefruit
- 1/2 medium mango peeled
- 1 avocado peeled & pitted
- 1 clove garlic minced
- 1 Tb. plain Greek yogurt
- 1/4 cup fresh cilantro
- salt & pepper
Tear lettuce into bite-sized pieces and divide between two dinner plates.
Cut grapefruit in half, and remove wedges without pith or skin; add to lettuce. Reserve grapefruit rinds
Dice mango; add to lettuce.
Place avocado, garlic, yogurt, and cilantro in food processor or blender.
Squeeze juice out of grapefruit halves, removing seeds; add to food processor.
Puree until smooth.
Season to taste with salt and pepper.
Add a dollop (or two) to each salad. (Extra dressing can be stored in a covered container in the refrigerator.)
Welcome to March, the meteorological start of spring. In New Hampshire, this month is also known as, “Ha ha! It’s still winter.”
After a 6-week journey that involved a bunch of business, some fun, and a little bit of family time, I’m back in New Hampshire. I was greeted with a couple inches of snow not even 24 hours into my return. As March began, once again Mother Nature reminded us that it’s still technically winter with another six inches of snow. So, how best to combat that cold and snow? Create dishes with citrus fruit! It may be winter outside, but this salad will make you dream of warmer places.
To learn more about this recipe, originally published in January 2017, keep reading.
Wrapping 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 a different topping when I ran into a special for mangoes at a local store. A bowl of samples was available. I was amazed by their 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.