What is grapefruit and avocado salad?

Grapefruit and avocado salad are food starters with both fruit. It is usually served with a slightly spicy bandage that balances the tastes of both. This salad is also often placed on the green bed, although in some cases it can simply consist of slices of grapefruit and avocado arranged simply on a plate.

mature but not too soft fruit should be used in grapefruit and avocado salad. The avocado should be slightly solid so that the chef can easily cut it. Very soft avocado will be too mushy and will not hold its shape in the salad. To make the salad look nice, fruit should be selected without visible bruises. The avocado used in the salad should be peeled and the pit should be removed.

In general, grapefruit is peeled in grapefruit and avocado salad and sliced ​​into sections. White pulp, which is just below the bark, is also removed because it has a bitter taste. Grapefruit meat is cut off from the outer membrane AS well, leave only juicy, cable sections. In this miscE is often used pink or ruby ​​red grapefruit because it adds a little color.

The presentation of grapefruit and avocado salad differs from cook to cooking. Some prefer throwing fruit sliced ​​Roman or butter salad. Other chefs, such as a slightly bitter flavor that the rukogula can add, which is contrary to the sweetness of the avocado and the taste of the grapefruit cake. Smaller greenery can be used instead of crispy salad, such as watercress or chevil. Another option is to organize the slices of avocado and grapefruit segments on a large plate, without green, or sprinkle fruit or decaying feta cheese.

The chef has several options for dressing grapefruit and avocado salad. Grapefruit juice can be mixed with olive oil and spices such as salt and pepper to form a simple bandage.Chete -li add acidity to the Grapefruit bandage, some people add a storagea vinegar of champagne or white wine. Other ways to strengthen the taste of the bandage are fresh lemon or lime juice, mustard or apple vinegar.

Since the avocado brown brown after cutting and peeling, the salad should be served immediately. It also serves immediately prevents dressing from wet dishes. If necessary, the chef can make a bandage a few days ago and store it in the refrigerator until the service.