- Organic Bound
This mouthwatering winter salad is a delightful combination during the time of year when pink grapefruits and avocados are at their peak. The juicy, sweet-tart grapefruit melds beautifully with the creamy avocado. For a textural accent, add your favorite nut — we like macadamias for a change of pace. A sprinkling of pomegranate seeds is another brilliant accent, contributing more crunch and color. The vinaigrette marries pomegranate vinegar and pomegranate juice with a dash of honey and raspberry jam for sweetness. If you can't find pomegranate vinegar, use raspberry.
|1/4 cup||mild extra-virgin olive oil|
|2 tablespoons||pomegranate vinegar|
|2 tablespoons||pomegranate juice|
|1 tablespoon||raspberry jam|
|1 tablespoon||mild honey, such as tupelo (or to taste)|
|Salt and freshly ground pepper (to taste)|
|5 ounces||Earthbound Farm Organic Petites Lettuce Leaves|
|1 large||pink grapefruit (peeled and segmented)|
|1||ripe avocado (peeled, pitted, and cut into thin slices)|
|1/4 cup||coarsely chopped salted macadamia nuts|
Combine the olive oil, vinegar, juice, jam and honey in a glass jar. Seal tightly and shake vigorously to blend. Season to taste with salt and pepper. Set aside at room temperature. The dressing can be refrigerated up to 2 weeks; return to room temperature before using.
Tear the lettuce into pieces and place in a large bowl. Add half the vinaigrette, tossing to coat the leaves. Divide the lettuce among 4 salad plates, or arrange on a single platter. Garnish the salad with the grapefruit segments and avocado slices. Sprinkle with the nuts. Drizzle more of the vinaigrette over the fruit and avocado. Season the salad with salt and pepper, and serve immediately.