Grapefruit, Yellow Pepper, and Avocado Salad
Wheat-free, soy-free
“An explosion of yin and yang,” said one of the enthusiastic testers of this recipe: creamy from the avocado, sour from the grapefruit, sweet from the agave, cool and crunchy from the cucumber and lettuce, and hot from the red onion and jalapeño.
Ingredients
1 large yellow grapefruit, peeled and separated into wedges
2 yellow bell peppers, sliced
2 medium cucumbers, peeled, seeded and cut into 1-inch (2.5cm) matchsticks
1 medium red onion, sliced
1 tablespoon (15ml) olive oil
1 tablespoon (20g) agave nectar
1 jalapeño pepper, minced
¼ teaspoon salt
2 ripe avocados, halved, pitted, and sliced
8 romaine lettuce leaves, left whole
Freshly ground pepper, to taste
Directions
- In a bowl, combine the grapefruit wedges, peppers, cucumber, and onion.
- In a small bowl, combine the oil, agave, minced jalapeño, and salt. Pour over the grapefruit mixture and toss to combine.
- Add the avocado slices and gently toss, avoiding mashing the avocado. Serve right away or marinate for 1 hour.
- When ready to serve, divide the whole romaine lettuce leaves among 4 plates. Top each with the marinated mixture and grind some fresh pepper over the top.
Yield: 4 servings
Serving suggestions and variations:
- Use jicama in place or in addition to the cucumber.
- Pink grapefruit can most certainly be substituted for the yellow grapefruit.
- If you don’t like peppers, use yellow (or red) tomatoes instead
