 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Yummy, delicious, AMAZING. I am still working on the aesthetic plating presentation of this before I even THINK of taking a picture. One of my avocados was overly ripe, and kind of fell apart when I tossed. I've never seen the show beofre, but this recipe caught my eye. Ingredients:
4 grapefruits, ruby red, cut into segments, juice reserved |
2 hass avocadoes |
2/3 cup kalamata olive, pitted |
1/4 cup olive oil, to taste |
salt & freshly ground black pepper |
1 lime, juiced (optional) |
Directions:
1. After you've cut your grapfruits into segments, squeeze all the juice into a separate bowl.
2. Add olive oil, salt and pepper to juice and wisk. Set aside. (you probably won't need all of this dressing, I didn't).
3. Cut the avocados in half, remove the pit and peel the halves. Slice each half lengthwise into 6 thin slices.
4. Add the avocado to the grapefruit along with the olives and gently toss with grapefruit dressing to taste.
5. Season, to taste, with more salt and pepper if needed, and toss again.
6. Squeeze a splash of fresh lime juice over top, optional.
|
|