VEGAN
STARTER: AVOCADO & GRAPEFRUIT SALAD WITH A LEMON-POPPY SEED DRIZZLE
Avocado and Grapefruit Salad with a Lemon-Poppy Seed Dressing Fresh avocado slices and grapefruit segments laid atop a bed of arugula, dressed with a zesty lemon-poppy seed vinaigrette
Avocado & Grapefruit Salad with a Lemon-Poppy Seed Drizzle Recipe
Prep Time: 10 minutes
Serves: 4 guests
Ingredients
• 2 ripe avocados, sliced
• 1 large grapefruit, segmented
• 4 cups of arugula (or mixed greens)
For the Lemon-Poppy Seed Dressing:
• 60ml (¼ cup) olive oil
• 30ml (2 tablespoons) fresh lemon juice
• 15ml (1 tablespoon) apple cider vinegar
• 10ml (2 teaspoons) maple syrup (or agave syrup for a vegan option)
• 5ml (1 teaspoon) poppy seeds
• Salt and pepper, to taste
Instructions:
1. Prepare the Dressing
> In a small bowl, whisk together olive oil, fresh lemon juice, apple cider vinegar, and maple syrup until well combined.
> Stir in the poppy seeds, and season with salt and pepper to taste. Adjust the sweetness or acidity as per your liking by adding more syrup or lemon juice.
2. Assemble the Salad
> Wash and dry the arugula (or mixed greens) and place it as a bed on a large serving platter or individual plates.
> Peel and slice the avocados into thin slices. Using a sharp knife, segment the grapefruit by cutting between the membranes to release the segments.
> Arrange the avocado slices and grapefruit segments over the bed of arugula.
3. Dress the Salad
> Drizzle the lemon-poppy seed dressing over the salad just before serving to ensure the greens remain crisp and the avocado doesn’t brown.
4. Serve
> Serve immediately, offering additional dressing on the side for those who prefer a bit more flavor.