Summer salads don't get much more refreshing than this. This lettuce-free dish by chef Susan Feniger marries cool, creamy avocado with a punch of citrus to create a unique salad that can also double as a healthy dessert.
"You get this great balance of flavor," Feniger says in the above video. "It's a great summer dish!"
Avocado Grapefruit Salad
3 pink grapefruits, chilled
3 ripe avocados, halved, pitted and peeled
3/4 c. sour cream
Juice from 2 large limes
3 Tbsp. honey
1/2 tsp. salt
1/4 tsp. white pepper
Mint leaves for garnish
Supreme the grapefruit: Slice the ends off the each grapefruit and stand it upright on the counter. Cut away the skin to expose the fruit, all the way around. Working over a bowl to catch the juice, separate sections by slicing between membranes with a serrated knife. Remove and discard seeds.
Slide avocado halves lengthwise in 1/2-inch slices.
Arrange alternating grapefruit pieces with slices of avocados on six salad plates.
In a bowl, whisk together sour cream, lime juice, honey, salt and pepper. Just before serving, spoon about 2 tablespoons of dressing in a stripe over each salad.
Garnish with julienned mint leaves and serve.
Another refreshing recipe: Watermelon Ceviche with Pickled Chipotle