Avocado, Grapefruit, and Pine Nut Salad
From Recipes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | n/a |
| Source | Star Tribune |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Notes from STrib:
- If using chicken, about an hour or so before adding it to the salad, spoon a little of the dressing over the meat and marinate briefly in the refrigerator. For a lighter dressing, catch any juices when you section the grapefruit and whisk them into the dressing.
Ingredients
- 1 head tender leaf lettuce, such as butter or Boston
- 1 avocado, cut into bite-size pieces
- 1 large pink grapefruit, peeled and sectioned
- 1/4 c. toasted pine nuts
- 1 1/2 to 2 c. cooked white-meat chicken, cubed or torn into bite-size shreds (optional)
- 1/2 c. rice vinegar
- 1/3 c. honey
- 1 tbsp. soy sauce, regular or reduced-sodium
- 1 tbsp. grated ginger
- 1 tablespoon dark (roasted) sesame oil
- Salt, to taste
Preparation
Wash and dry lettuce, then tear into bite-size pieces. Place in a large salad bowl. Add avocado, grapefruit sections, pine nuts and, if using, the chicken.
Toss together vinegar, honey, soy sauce, ginger and oil; salt to taste. Pour over salad and toss lightly. Serve immediately.
