Avocado and Pink Grapefruit Salad with CorianderMisha Gravenor
Recipe information
Total Time
20 minutes
Yield
Makes 2 servings
Ingredients
2 pink grapefruits
2 tablespoons olive oil
1 tablespoon minced shallot
1 teaspoon soy sauce
1/2 teaspoon honey
1/4 teaspoon Asian sesame oil
1 teaspoon grated peeled fresh ginger
1 teaspoon coriander seeds, cracked
2 cups (packed) mixed baby greens
1 small avocado, halved, pitted, peeled
Preparation
Using small sharp knife, cut off peel and white pith from 1 grapefruit. Cut grapefruit crosswise into 4 slices. Cut second grapefruit in half and squeeze enough juice to measure 3 tablespoons. Whisk juice, olive oil, and next 6 ingredients in small bowl. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl and divide between 2 plates. Arrange grapefruit slices and avocado alongside and spoon remaining dressing over.
Nutrition Per Serving
Per serving: 368.55 Calories (kcal)
63.6 % Calories from Fat
26.08 g Fat
3.68 g Saturated Fat
0 mg Cholesterol
36.20 g Carbohydrates
10.17 g Dietary Fiber
3.62 g Total Sugars
26.03 g Net Carbs
3.94 g Protein.
#### Nutritional analysis provided by Bon Appétit
