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Salad of Avocado, Pink Grapefruit and Crispy Leeks

Dish Details:clocklow-carb


INGREDIENTS:

1 leek
sunflower oil for deep-frying
130g mixed green salad leaves
1 ripe avocado, skinned and diced
2 tbsp olive oil
2 tsp lemon juice
pinch each of Maldon sea salt and ground white pepper
2 pink grapefruit, peeled and segmented, retaining any juice


PREPARATION:
1. Cut the leek in half lengthways, then cut it into 5cm/2in pieces. Using a sharp knife, cut the pieces into long, thin strands. Heat the oil in a large saucepan or deep-fat fryer until it reaches 180C/350F, then add the strands of leek and cook until crisp, but not browned. Drain on kitchen paper.

2. Break the salad leaves into 2.5cm/1in pieces and place in a large bowl. Add the avocado, olive oil, lemon juice and seasoning and toss well.

3. To serve, divide the grapefruit segments among 4 serving plates and arrange attractively around the edge of the plates. Divide the salad and avocado mixture among the plates, piling them into the centre of the grapefruit . Finish by placing the crispy leeks on the top, and drizzling the grapefruit juices around the outside. Serve immediately.


PREP/COOK
INFORMATION:

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 4

Source: Tesco

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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