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Red Grapefruit and Avocado Salad


1 medium grapefruit or other citrus - cut peel and pith off, slice into ¼ inch rounds, then into halves or quarters
1 avocado - peeled and cut into small wedges
1 small head of butter lettuce - separated and cleaned
2 cups of pea shoots or baby sprouts

Green Goddess Dressing

½ cup plain yogurt
1 avocado - peeled and scooped out
¼ cup parsley
¼ cup mint
1 garlic clove
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey
½ cup water
Pinch salt and freshly ground pepper


Put all ingredients in blender and process until smooth. Check for desired taste and consistency. May need to add salt or lemon juice.

Arrange butter lettuce on platter in whole or torn leaves, add the citrus, fennel, avocado, mint and pea shoots and arrange. Drizzle dressing over salad or serve in a dish and let each person drizzle their own. Serve immediately. Serves 4-6. Dressing will store in refrigerator 3-5 days.

Serve with:
Kunde Family Winery Chardonnay – C.S. Ridge or Kunde Family Winery Sauvignon Blanc – Block 4SB20