Grapefruit and Avocado Salad with Cashews and Spicy Greens
by Jordan Lichman
Prep Time: 20 minutes
Portions: 4
Shelf Life: 4 days
Vegetarian: Yes
Ingredients:
Cashew nuts, roasted - ½ cup
Extra Virgin Olive Oil (substitute vegetable. oil) - ¼ cup + 1 teaspoon
Your Favorite spice blend (adobo seasoning, Old Bay) - ¼ + ¼ teaspoon
Grapefruit - 1 each
Cilantro or parsley - 1 Tablespoon, chopped
Red Onion - 1/2 cup (about ¼ onion)
Rice wine vinegar - 1 Tablespoon
Salt to taste
Black pepper to taste
Avocado - 1 each
Spicy salad greens (arugula, Belgian endive) - 2 cups
Directions:
1. Preheat oven to 350 degrees. In a small bowl, toss nuts with 1 teaspoon of the oil and ¼ teaspoon of the spice blend to evenly coat. Place nuts on a baking sheet or oven proof dish and cook for 10 minutes until nuts are fragrant and begin to darken a tiny bit. Reserve.
2. Cut peel off of grapefruit to expose flesh and cut wedge shaped pieces of the fruit from between the tough membranes (called supremes or filets). Reserve these wedges. In a separate bowl, squeeze the juice from the Grapefruit "core".
3. Add the cilantro or parsley to the grapefruit juice, add vinegar, remaining spice mix, and salt and pepper to taste. Whisk in remaining ¼ cup of oil. Add thinly sliced red onions and let mixture stand for at least 15 minutes to soften the onions.
4. Peel, core and cut avocado into thin slices. Nicely arrange grapefruit, avocado and red onions around bottom of plate leaving a small area in the center for the greens. Toss the greens with enough dressing to coat and place in the center of the plate. Drizzle dressing over avocado and grapefruit. Sprinkle nuts over top of greens