Grapefruit Avocado Salad With Ginger Lime Dressing

By polloazul

Ingredients

• For the ginger-lime dressing:
• 6 tablespoons good olive oil
• 3 limes, juiced
• 1 teaspoon ginger, finely grated
• 2 to 3 teaspoons local honey (taste along the way)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon heavy cream (optional)
• For the salad:
• 4 handfuls of spring greens (watercress, spinach, butter lettuce, arugula)
• 1 fennel bulb, cored & thinly sliced, plus the fronds
• 1/4 red onion, thinly sliced
• 1 pink grapefruit, supremed*
• 2 avocados, peeled and sliced

Details

Adapted from thefoodtrust.org

Preparation

Step 1

Combine all dressing ingredients in a jam jar and shake until combined. Set aside to let the flavors blend. A note on this dressing: I like it more on the acidic side. If you like your dressing more mellow, add more oil to suit your taste. This dressing recipe makes enough to dress the salad greens plus a little extra, which is perfect if you choose to add a grain like quinoa.

For the salad, combine greens, fennel and onion in a large bowl. Right before you are ready to eat slowly pour the dressing over the salad and toss gently with your fingers. Use only enough dressing to lightly coat the leaves. You don’t want a soggy salad! Place the grapefruit sections and avocado slices on the top to serve.