Avocado & Grapefruit Salad with Olive Vinaigrette
Print RecipeAt a Glance:
- Prep Time:
- 25 minutes
- Servings:
- 4
Ingredients:
1/4 cup olive oil
2 tablespoons sherry vinegar or white balsamic vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped Lindsay® California Ripe Pitted, Greek Kalamata Pitted or Stuffed Manzanilla Olives (or a combination)
1 small pink grapefruit or 1 large orange
1 ripe avocado
6 cups packed mesclun or gourmet salad greens
Directions:
In a small bowl, whisk together olive oil, vinegar, sugar, salt and pepper; stir in olives. Peel the grapefruit, separate into segments and cut enough segments crosswise into 1/2-inch pieces to equal 1-1/3 cups. Peel and seed the avocado; cut into 1/2-inch chunks. Arrange salad greens on four serving plates. Arrange grapefruit and avocado chunks attractively over greens. Spoon dressing over salads.
Makes 4 servings.
Nutrients Per Serving:
Calories: 269
Calories from fat: 212
Total fat: 23g
Monounsaturated fat: 12g
Cholesterol: 0mg
Sodium: 330mg
Total Carbohydrates: 16g
Dietary Fiber: 7g
Protein: 3g
In This Recipe:
-
Pimiento Stuffed Spanish Manzanilla Olives
Get stuffed: with Spanish olives. On a slice of pizza. In potato salad. On a cocktail... -
Greek Kalamata Olives
These savory Greek Kalamata Olives come bearing great flavor! Dark purple in color, they’re the Mediterranean... -
Pitted California Ripe Olives
Black olives are bursting with delicious flavor. And—from small to colossal, with pits or without, chopped...
