Vegetarian Option:
STARTER: AVOCADO & GRAPEFRUIT SALAD
Slices of creamy avocado and ruby grapefruit segments on a bed of mixed greens, dressed with a citrus vinaigrette. It's a refreshing start that's as vibrant as a Palm Beach sunrise
Avocado & Grapefruit Salad Recipe
Prep Time: 15 minutes
Serves: 4
Ingredients:
• 2 ripe avocados, sliced
• 2 ruby grapefruits, segmented
• 4 cups mixed greens (arugula, spinach, and baby kale work well)
For the Citrus Vinaigrette
• 1/4 cup olive oil
• 2 tablespoons grapefruit juice (reserved from segmenting grapefruits)
• 1 tablespoon white wine vinegar
• 1 teaspoon honey or agave syrup (for a vegan option)
• Salt and pepper, to taste
• Optional garnishes: toasted pine nuts or almond slices, fresh herbs
Instructions:
1. Prepare the Citrus Vinaigrette
> In a small bowl, whisk together olive oil, grapefruit juice, white wine vinegar, and honey/agave syrup until well combined. Season with salt and pepper to taste. Set aside.
2. Assemble the Salad
> In a large mixing bowl, gently toss the mixed greens with half of the citrus vinaigrette until the leaves are lightly coated.
> Divide the dressed greens among four plates, creating a lush bed on each.
3. Add Avocado and Grapefruit
> Arrange slices of avocado and grapefruit segments over the bed of greens on each plate. The contrast of colors will make each plate look like a vibrant canvas.
4. Dress and Garnish the Salad
> Drizzle the remaining citrus vinaigrette over the avocado and grapefruit segments. Sprinkle with optional toasted pine nuts or almond slices and a few fresh herbs for an extra touch of flavor and texture.
5. Serve
> Serve immediately, offering an refreshing start to your meal. This salad is a feast for the eyes with a delightful blend of textures and flavors, perfectly capturing the essence of a beach sunrise in every bite.