Guest Post: Grapefruit-Avocado Salad with Yogurt Poppyseed Dressing

Hi guys! Today’s the big day and my friend Isabelle (she writes a blog called Crumb) did me the honor of sending over an amazing recipe to share with you. Here’s the recipe she’s sharing! Enjoy!

Let me start off by saying I’m super-excited to be stepping in for Christina today while she’s off getting hitched. 
(Though, now that I think about it, she’s probably even more excited than I am… especially since she’s probably sitting on a tropical beach with a very large umbrella drink as we speak!)
Anyway, seeing as Christina is all about healthy eating, I thought I’d share one of my new favourite healthy meals with you – a fresh and flavourful Grapefruit-Avocado Salad with Yogurt Poppyseed Dressing.  I’ve been on something of a salad bender the past few months.  Part of it has to do with the fact that summer is on its way, and I want to look good in my short shorts. :) The other part is about making a conscious effort to cut back on some of my unhealthier eating habits, and to fill my plate with as many fruits and vegetables as possible (and by that, I mean REAL fruits and vegetables… pizza sauce doesn’t count, no matter what some bureaucrat says).
I know the pairing of grapefruit and avocado sounds a little strange, but trust me when I tell you it’s a classic combination… and an utterly amazing one at that.  The buttery flavor of the avocadoes balances with the tartness of the pink grapefruit, while the creamy sweetness of the poppyseed dressing brings it all together.  Add some crisp, fresh cucumber slices and a mound of tender baby greens, and you’ve got yourself a meal fit for a queen.
Also, it does make for an awfully pretty presentation.  I mean, look at that gorgeousness! That combination of bright green, pale coral pink and creamy white with little black speckles is almost too pretty to eat.  Just almost, though.
Best of all, it’s substantial enough to make a light meal all on its own, though meat-eaters can also throw in some cooked shrimp, grilled fish or slices of chicken breast for extra protein. Me, I prefer to eat mine with a big chunk of crusty bread and a little goat cheese.

Grapefruit Avocado Salad with Yogurt Poppyseed Dressing
(Makes four side salads, or two big-ass meal-sized salads)

½ cup plain non-fat Greek yogurt
1 tbsp apple cider vinegar
2 tsp olive oil
1 tsp honey
½ tsp poppy seeds
6 cups mixed baby greens
1 large pink grapefruit, cut into segments
1 small firm-ripe avocado, cut into thin wedge
½ cup English cucumber, thinly sliced

In a small bowl, whisk together all the dressing ingredients until smooth.

Arrange the greens on serving plates (either four small ones, or two big ones).  Arrange the grapefruit segments, avocado wedges and cucumber slices on top of the greens, dividing evenly between the plates.  Drizzle with a generous amount of dressing, and serve immediately.


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