Sunday, July 24, 2011

Avocado, Graperfruit and Feta Salad

Recently the California Avocado Association via Foodbuzz offered to send me some of their awesome Avocado's to try. They arrived carefully packed and are absolutely gorgeous! They included an awesome little tool which makes cutting and removing the meat of the Avocado a breeze, Thank you!

I had seen the Avocado, Grapefruit and Feta salad all over the food blogs for months and finally decided to make it myself. The creamy Avocado with the tart Grapefruit and one of my favorite cheeses all worked well together. I will be making this again and again.

I do think this would be good with grapes, purple onion or perhaps some nuts, maybe next time!

1 Avocado, seeded, skin removed and cut into squares
1 Del Monte Grapefruit Cup (drain and reserve juice)
2 to 3 ounces Feta Cheese

Dressing:

½ cup champagne vinegar
3 tablespoons of the reserved Grapefruit Juice
3 tablespoons Dijon mustard
3 tablespoons honey
¼ teaspoon salt
¼ teaspoon pepper
1/2 cup olive oil

14 comments:

tamilyn said...

I bet the colors were very pretty together, and the dressing sounds devine!

Bethie said...

YUM!! I want them to send me some. My favorite fruit!!!

Rosita Vargas said...

Delicious salad in a glass looks elegant, I love, I love the ingredients, big hugs.

Pam said...

What a tasty and flavorful salad... it looks and sounds wonderful Cheryl.

Debbie said...

Great minds think alike! I just made a bean salad using avocado. I love avocado in salad. This looks great Cheryl, love the feta in it too!

Marjie said...

The dressing sounds wonderful no matter what salad it's crowning! Use of the grapefruit and avocado is genius!

My mother always tried to grow avocado trees from her pits and failed. I pointed out to her that maybe it's because avocados come from California, and NOT snowy Connecticut!

teresa said...

this is just gorgeous, i love the combo of food in this dish, i must have it!

hope you've been having a good summer cheryl!

Mary said...

Cheryl, this looks wonderful and perfect for a summer's nights. You ask about the rhubarb - it is a judgment call. If it is old and gnarly I would recommend it. If you have younger stalks there is no need. One of the things I've found is that peeled rhubarb loses color. It is a shame to make this and not see the bits of red in it. Have a great evening. Blessings...Mary

sophia said...

How lucky you are!! I adore California Avocados; they are one of my favorite avocado brand. :-)

Katherine Aucoin said...

Such a gorgeous salad. It has everything I like...just not a big rhubarb fan.

The Blonde Duck said...

I'm obsessed with avacado!

The Blonde Duck said...

Just remembered--my MIL chopped up sweet yellow baby tomatoes once with avacado and Italian salad dressing--it was SO good!

grace said...

there's nothing to describe this for me other than refreshing. what a colorful and flavorful combo!

pharmacy said...

Great post! Keep it up the good work and also keep posting.

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