A light, zesty grapefruit vinaigrette with dill that goes especially well drizzled over avocado!

Makes enough for 4-5 servings

Use 1/2 avocado (any type will do) per serving, plus 1 butter (Boston) lettuce leaf per serving.

1/4 c. olive oil

4 T. grapefruit frozen concentrate, thawed

2 T. water

2 t. white vinegar

1/2 t. dried dill weed

salt to taste.

In small bowl combine oil, grapefruit juice concentrate, water, vinegar and dill weed. Stir briskly with fork till thoroughly blended, then salt to taste.

Place 1 lettuce leaf on individual salad plates. Arrange 1/2 avocado, sliced in a decorative pattern on leaf, then drizzle dressing over the avocado. If you prefer, slice each avocado half, crosswise into 3/16 inch wide slices, while keeping it in its original oval shape.

Serve as salad or appetizer.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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