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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This is a great spring/summer salad to serve when you're looking for something a little different. It's colorful, healthy, and looks beautiful! Originally from the Houston Chronical's food section featuring favorite spring menus. Ingredients:
1 tablespoon olive oil |
2 tablespoons raspberry vinegar |
1 tablespoon chopped pecans, toasted |
3 tablespoons orange juice |
1 tablespoon fresh lime juice |
1 teaspoon finely grated lime zest |
1 tablespoon fresh basil, chopped |
1/2 teaspoon dry mustard |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 ripe avocado |
10 cups mixed baby greens, about |
3 kiwi fruits, peeled, cut lengthwise in half, and sliced |
2 red grapefruits or 2 pink grapefruit, sectioned |
1 pint strawberry, hulled and sliced |
Directions:
1. To make dressing, whisk together in a small bowl the oil, vinegar, nuts, orange juice, lime juice and zest, basil, mustard, salt and pepper.
2. For salad, cut avocado in half.
3. Cut 1 half into cubes.
4. Cut remaining half into 8 wedges and set aside for garnish.
5. In a large bowl, combine avocado cubes, greens, kiwi, grapefruit, and strawberries.
6. Drizzle with dressing and toss until evenly coated.
7. Arrange avocado slices on top and serve.
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