Best Avocado Grapefruit Salad With Sour Cream Honey Dressing Recipes

Avocado and Grapefruit Salad image

Provided by Ina Garten

Time 10m

Yield 4 to 6 sevrings

Number Of Ingredients 7

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Steps:

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Endive, Avocado, and Red Grapefruit Salad image

Provided by Martha Stewart

Number Of Ingredients 9

2 red grapefruit
3/4 teaspoon white-wine vinegar
1 tablespoon honey
1 1/2 tablespoons low-fat sour cream
1/8 teaspoon coarse salt
Freshly ground pepper
1 1/2 tablespoons extra-virgin olive oil
4 Belgian endives
1 ripe Hass avocado, pitted and peeled

Steps:

Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.
Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.

Avocado-Grapefruit Salads image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 8

1/4 cup plus 2 teaspoons lemon juice (2 lemons)
2 avocados, preferably Hass, halved lengthwise and pitted
2 red grapefruit
3/4 teaspoon coarse salt
2 tablespoons chopped fresh tarragon, plus more for garnish
Freshly ground pepper
1/4 cup olive oil
Lime wedges, for serving

Steps:

Brush 2 teaspoons lemon juice over flesh of avocados; set aside.
Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully carve out segments from between membranes. Transfer grapefruit segments to a small bowl; set aside. Reserve juice in bowl.
Add 1/4 cup lemon juice, the salt, and tarragon to the grapefruit juice; season with pepper. Whisk in oil in a slow, steady stream. Add grapefruit sections; toss gently just to coat.
Place each avocado half on a plate. Top with grapefruit mixture, dividing evenly. Garnish with tarragon. Serve with lime wedges.