by Sarah Steimer
- 1 grapefruit
- 2 tablespoons olive oil
- 1 teaspoon white wine vinegar
- salt and pepper, to taste
- four large handfuls of your favorite greens (I used a combination of kale, watercress, chard and spinach)
- 1 cup cooked chicken, cut or pulled
- 1/2 avocado, sliced
Use a sharp knife to peel the avocado. Working over a large bowl, slice between the membranes to release the grapefruit segments and set these pieces aside. Squeeze out the remaining juice from the membranes into a small bowl (there’s more than you’d expect — and it feels sort of like squeezing out a loofah). Whisk in the olive oil and vinegar; season to taste with salt and pepper. Set aside.
Distribute the greens between two plates or bowls. Top with the cooked chicken, avocado slices and some (or all) of the grapefruit sections. Drizzle with the grapefruit vinaigrette. Remaining dressing can keep in a well-sealed container in the refrigerator for about 1-2 weeks.
Makes 2 servings.
Yum this looks refreshing and delicious. I’m always looking for ways to use grapefruit (other than the traditional 1/2 for breakfast). Thanks!
I know exactly what you mean! If I may suggest two other grapefruit recipes that I loved:
Greek yogurt with honey-broiled grapefruit, sesame and toasted quinoa
and
Grapefruit bourbon sour with honey simple syrup
Enjoy! —Sarah
[…] NotesAdapted from I’m So Hungry I Could Blog3.2.2885 Adapted from I’m So Hungry I Could Blog’s wonderful recipe. […]