Grapefruit-Avocado Salad

Name: Grapefruit-Avocado Salad
Yield: Serves 4 to 6
Ingredients: 3 , red grapefruit; 2 , ripe avocados, halved, pitted, and sliced 1/4 inch thick; 1/4 cup, fresh mint leaves, torn; 1/4 cup, fresh cilantro leaves; 1/4 cup blanched, hazelnuts, toasted and chopped coarse; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, minced shallot; 1 teaspoon, white wine vinegar; 1 teaspoon, Dijon mustard; 1 teaspoon, Sugar; 1/2 teaspoon, Salt

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By Katie Leaird

Appears in Cook's Country December/January 2017

A midwinter salad using in-season ingredients? Challenge accepted.

SERVES4 to 6

TIME25 minutes

WHY THIS RECIPE WORKS

Layering the components instead of tossing them together elevated this salad by highlighting the ingredients’ natural beauty and unique flavors. The sweet and tangy punch of grapefruit complemented the buttery, rich avocado. We dressed the ...

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