Tag Archives: Grapefruit

Food & Drink
Rainbow Citrus & Avocado Salad with Juicy Dressing

AdrianneHo_BloodOrange Citrus is in season so why not celebrate by combining all its diverse colors and tastes together. At the Hollywood Farmers’ market we found all the blood oranges, navel oranges, tangerines, grapefruits, and meyer lemons at farmer Laura Ramirez of J.J.’s Lone Daughter Ranch which is certified organic. She also grows a wide variety of avocados so we decided to add a beautiful fuerte avocado to ground the fresh juicy flavors of all our specialty citrus. Traditionally citrus fruits and avocados grow together so maybe that’s why they compliment each other so well.

SweatTheStyle_CitrusSalad_Ingredients Ingredients:
2 navel oranges
2 tangerines
2 blood oranges
2 pink grapefruit
1 meyer lemon, thinly sliced crosswise with the skin on
1 fuerte avocado, peeled, pitted, and thinly sliced
1 shallot, very thinly sliced
¼ c meyer lemon juice
½ c extra virgin olive oil
1 bunch of mizuna
½ c pistachios, shelled, toasted and lightly pounded

SweatTheStyle_CitrusSalad Instructions:
Using a sharp utility or pairing knife cut off the top and bottom of the oranges, blood oranges, and grapefruits so that it sits flat on the cutting board. Cut down the side of each fruit curving the knife to follow its natural line, remove the skin and white pith. Place the fruit on its side and slice crosswise to make pinwheels, about a ¼ inch thick.

Peel the tangerines and with a paper towel gently rub off the pith and pull each piece apart.

To make the juicy dressing, put the meyer lemon juice and any left over juice from all the citrus into a bowl. Slowly whisk in the extra virgin olive oil and season with a pinch of salt.

To assemble the salad, put the citrus, shallots, avocado and mizuna into a large bowl and add a pinch of salt. Pour over the dressing and toss very gently. Layer the ingredients onto a plate and garnish with pistachios.

Recipe x Catty Boom Batty

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Food & Drink
Pink Grapefruit

SweatTheStyle_Grapefruit Grapefruits reach their peak during the coldest months of the year which is good because that’s when you’re most likely to need them the most. Grapefruits are extremely high in vitamin C, half of a grapefruit provides about 78 percent of your recommended daily intake. Besides strengthening your immune system they also contribute to weight lose because their high fiber and water content keep you full and hydrated longer. When you can, opt for pink or red grapefruits because they contain the antioxidant lycopene which has properties that help fight cancer causing free radicals. Eat the grapefruits freshly peeled on their own or mix into a salad.

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Food & Drink
Cali Pink Salad

Pink Grapefruit: 2, Large
Pink Himalayan Salt: 1 1/2 Tsp
Dijon Mustard: 1 Tbsp
Freshly Squeezed Lemon Juice: 1/4 Cup
Freshly Ground Pepper: To Taste
Extra Virgin Olive Oil: 1/2 Cup
Avocado: 4, Ripe
Roasted Sunflower Seeds: A Sprinkle


Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the mixture thickens into a vinaigrette.
Cut the avocados in half, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown.
Cut the top and bottom off of the grapefruit, just enough to expose the flesh. Begin slicing off the peel, cutting from top to bottom, following the curve of the fruit until the whole peel is gone. Try to remove all of the white skin without sacrificing too much of the flesh of the fruit. Then release the grapefruit segments with a knife. Arrange the avocado slices around the edge of a large platter with the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt, pepper, and sunflower seeds and serve.

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