The Magnolia Table Volume 2 recipes continue! I thought after sharing a cookie post the natural thing to do next would be to share a salad. Balance, right?
This is probably one of my new favorite salads. I love avocado and I love grapefruit but putting them together was a new concept for me. To my happy surprise, it was awesome, and I would expect nothing less from Joanna Gaines.
I hope you can pack in these vitamins before the holidays hit. Squeeze in fresh everything before fall finally arrives later this month. Your body will thank you!
Avocado Grapefruit Salad from Magnolia Table, Volume 2
3 large Ruby Red or other grapefruit
2 heads butterhead of Bibb lettuce, leaves torn (about 8 cups)
3 large avocados, pitted, peeled, and thinly sliced
1 tablespoon of honey
1 tablespoon of fresh lime juice
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
Flaky sea salt, such as Maldon
Peel the grapefruit and use a sharp knife to release the segments from their membranes. Do this over a bowl to catch the juices. Measure out 2 tablespoons juice to use in the dressing.
Spread the torn lettuce on a large platter. Arrange the grapefruit sections and avocado slices over the lettuce.
To make the dressing: In a medium bowl, whisk together the grapefruit juice, honey, lime juice, 1 tablespoon of the olive oil, the salt, and pepper.
Drizzle the salad with the dressing. Sprinkle the herbs and flaky sea salt to taste and drizzle with the remaining 1 tablespoon olive oil. Serve immediately.
Makes 6 servings
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