Salad of Avocado, Pink Grapefruit and Crispy Leeks
recipe
Salad of Avocado, Pink Grapefruit and Crispy Leeks
No commentsIngredients
- 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
Serves:
4
Preparation:
20
Cook Time:
10
Total Time:
30min
Directions
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- Cut the leek in half lengthways, then cut it into m/n 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 /, then add the strands of leek and cook until crisp, but not browned. Drain on kitchen paper.
- Break the salad leaves into m/n pieces and place in a large bowl. Add the avocado, olive oil, lemon juice and seasoning and toss well.
- To serve, divide the grapefruit segments among 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.
Source: Tesco
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