Avocado, grapefruit & apple with poppy seed dressing
1
Points®
Total time: 7 min • Prep: 7 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Creamy avocados add rich flavour to this simple, easy, colourful salad. When you're buying avocados, choose a fruit that is hard to the touch for the perfect ripeness. You can speed up the ripening process by putting an avocado in a brown paper bag with a slice of bread. To toast the pecans, place them in a small dry skillet over medium-low heat. Cook, shaking the pan and stirring constantly, until lightly browned and fragrant, 3 to 4 minutes. Watch them carefully when toasting; pecans can burn quickly. Transfer the pecans to a plate to cool. A Mexican pizza makes a wonderful match for this creamy, fruity salad.
Ingredients
Grapefruit
1 large
Fat free mayonnaise
2 tbsp(s)
Fresh lime juice
2 tsp(s)
Sugar
½ tsp(s)
Poppy seeds
½ tsp(s)
Table salt
¼ tsp(s)
Avocado
½ medium, ripe
Apple
1 medium, red, thinly sliced
Boston lettuce
12 leaf/leaves
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
1 tbsp(s), toasted
Instructions
1
Cut away the peel and all the yellow pith from the grapefruit. Hold the grapefruit over a bowl, then cut away the sections from the membranes, letting the sections and juice fall into the bowl. Transfer 2 tablespoons of the juices to a medium bowl.
2
Add the mayonnaise, lime juice, sugar, poppy seeds, and salt to the grapefruit juice; mix well. With a slotted spoon remove the grapefruit from the remaining juice and add to the mayonnaise mixture (reserve the remaining grapefruit juice for another use).
3
Peel and slice the avocado. Add the avocado and apple to the mayonnaise mixture; toss to coat.
4
Arrange the lettuce on 6 plates. Spoon the salad (about 1⁄2 cup) onto each plate. Sprinkle with the pecans and serve at once.
5
Per serving: 2 lettuce leaves with 1⁄2 cup salad
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