Avocado Grapefruit Salad
With Garlicky Shitake and Ginger-Miso Dressing. From Jessie's wedding menu...
Ingredients
- 1 pink grapefruit
- 1 avocado ripe but firm
- 1 piece daikon 4' peeled and cut in matchsticks
- 8 Cups baby salad greens loosely packed
- 6-8 Tbsp Ginger Miso Dressing
- Garlickly Sweet Shitake Mushrooms
- 1/2 Cup pomegranate seeds
Garlicky Sweet Shitakes
- 10 medium shitake mushrooms fresh
- 2 Tbsp vegetable oil
- 1 Tbsp garlic minced
- 2 Tbsp dry sherry
- 2 Tbsp sweet soy sauce
Ginger Miso Dressing
- 2 Tbsp light miso
- 1/4 Cup rice vinegar
- 2 Tbsp ginger minced
- 1 clove garlic
- 1/2 Cup soya or sunflower oil
- 1/4 Cup Water
- 2 Tbsp ginger - minced
- 1 clove garlic
- 1/2 Cup soya or sunflower oil
- 1/4 Cup water
Instructions
- For garlicky sweet shitake mushrooms: Slice caps in 1/4' slices. Heat vegetable oil over medium heat and add mushrooms and garlic. Cook, stirring constantly, for 5-8 min. until gills begin to brown. Add sherry, stirring constantly until it evaporates. Add the sweet soy sauce stirring and tossing until they are completely coated. Remove and cool.
- For Ginger Miso dressing: Combine all ingredients except oil in blender. With blender running drizzle in oil. Add 1/4 Cup water to thin and blend until smooth.
- For salad: Segment grapefruit and set sections aside. Peel and pit avocado and cut into 1/4' slices. Toss with a bit of grapefruit juice to prevent discoloration.
- Toss daikon, grapefruit and salad greens in bowl. Drizzle with 1/4 Cup dressing and gently mix to coat.
- Divide salad on chilled salad plates and top with avocado slices, pomegranate seeds and garlicky sweet shitake mushrooms. Top with additional dressing as desired.
Notes
Enjoy!
Submitted by: Michael A.
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