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Ingredientes
- 1 x Ripe avocado
- 1 med Pink grapefruit
- 1 Tbsp. Freshly-squeezed grapefruit juice
- 1 Tbsp. Champagne vinegar
- 1/4 c. Extra virgin olive oil
- 1/2 tsp Coarsely-grnd pink peppercorns Salt to taste
Direcciones
- Peel and pit the avocado. Slice lengthwise. Remove the peel and pith from the grapefruit, and cut it into segments. Arrange in an alternating band on two salad plates.
- In a small bowl, whisk together the grapefruit juice and the champagne vinegar. In a slow stream, whisk in the extra virgin olive oil and season with the pink peppercorns and salt. Drizzle the vinaigrette over the avocado and grapefruit slices. Serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 2 servings | |
| Calories 368 | |
| Calories from Fat 329 | 89% |
| Total Fat 37.03g | 46% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 419mg | 12% |
| Total Carbs 10.97g | 3% |
| Dietary Fiber 5.3g | 18% |
| Sugars 4.92g | 3% |
| Protein 1.76g | 3% |
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