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Chilean Grapefruit and Avocado Salad with Poppy Seed

Ingredients (serves 4)


2 tablespoons sugar

2 tablespoons honey

2 tablespoons white vinegar

1 tablespoon fresh Chilean lemon juice

1/2 teaspoon dry mustard

1 teaspoon grated onion

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 cup vegetable oil

2 teaspoons poppy seeds



2 Chilean grapefruit, peeled and sectioned into cubes

1 avocado, peeled and cut into cubes

4 cups trimmed watercress




1) To make poppy seed dressing: In a food processor or with a mixer, combine sugar, honey, vinegar, lemon juice, mustard, onion, salt and paprika. Pour in oil and continue mixing until dressing is thick. Blend in poppy seeds. Refrigerated dressing will keep for 2 to 3 weeks. If it separates, process or mix again before serving. Yield: 1 cup.

2) To make the salad: Arrange a bed of watercress on each of 4 salad plates. Top with avocado and grapefruit pieces. Drizzle each salad with 1 tablespoon dressing.

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