Grapefruit And Berried Avocado Salad (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients Bibb lettuce, torn into bite size pieces Romaine lettuce, torn into bite size pieces 2 avocados, seeded, peeled and sliced 2 cups grapefruit sections 1 cup fresh raspberries 2 tablespoons minced red onion Vinaigrette dressing Vinaigrette dressing: 1/4 cup white wine or vinegar 3/4 cup oil 1 tablespoons sugar (or more to taste) salt and pepper to taste Combine all the ingredients in a jar with a tight lid and shake until combined.

Instructions

Combine the torn lettuce in a bowl. Line a serving platter or individual salad plates with the lettuce mixture. Arrange avocado, grapefruit and raspberries over and sprinkle with the mince red onion. Drizzle the dressing over the top and serves. Makes 5 to 6 servings. 

Serving Size

Makes 5 to 6 servings

Related Recipes

• Beets with Pineapple (pareve) • Teriyaki Beets (dairy or pareve) • Roasted Beets with Curry (dairy) • Sliced Beet Casserole (dairy or pareve) • Herbed Beef and Beet Stew (meat)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .