Avocado and grapefruit salad with pistachio vinaigrette
Indulge in a delightful Avocado and Grapefruit Salad, drizzled with a flavorful Pistachio Vinaigrette. A symphony of fresh flavors awaits your taste buds.
Ingredients:
- 3 tablespoons raw pistachios
- 1 ruby red grapefruit
- 1 perfectly ripe avocado
- 2 tablespoons olive oil
- 2 teaspoons champagne vinegar
- salt to taste
Instructions:
- Toast the pistachios in a skillet over medium heat until they are fragrant and just start to darken, for approximately 4 minutes. Take them off the heat and let them cool for a couple of minutes.
- Take 2 tablespoons of the pistachios and crush them in a mortar and pestle until they are small pieces. Transfer them to a small bowl, mix in the olive oil, and whisk well. Set aside.
- Prepare the grapefruit by cutting off the top and bottom with a serrated knife. Continue by slicing off the peel from top to bottom around the entire grapefruit. Then, extract each flesh section by cutting along the membranes that separate them. Place the sections on a platter with spaces in between.
- Halve the avocado, discard the peel, and slice each half lengthwise into slices, leaving the seed intact during slicing. Arrange the avocado slices between the grapefruit sections.
- Sprinkle a bit of salt over the grapefruit and avocado slices, followed by the toasted pistachios.
- Combine the vinegar with the olive oil and crushed pistachios, season with a pinch of salt, and whisk until it forms a dressing. Drizzle the dressing over the salad. Serve and enjoy!
Summary:
- Calories: 794 kcal
- Fat: 67 g
- Protein: 11 g
- Carbs: 50 g
- Potassium: 1543 mg
- Magnesium: 108 mg