Ruby Grapefruit Salad (serves 4 – 5)
Arugula greens (kale, spinach, or butter lettuce can be used)
2 sweet ruby grapefruit, peeled, seeded and sectioned
2 avocados, pitted, peeled and sliced or cubed
2 Bosc pears, washed and sliced or cubed
½ cup sliced almonds
½ cup shredded coconut (I used unsweetened)
½ cup Fennel ‘Agrumato’ Whole Herb Extra Virgin Olive Oil (many options)
¼ cup A-Premium White Balsamic (many options)
Makai Celtic Sea Salt to taste
Arrange salad ingredients, including almonds and coconut on plate, drizzle dressing mixture on top.
Enjoy with a select white wine pairing like, “Gruner Veltliner” from Australia or a Sauvignon Blanc “Overstone” from New Zealand they will complement this exceptional salad with the citrus and fennel.
The options at Capizzano Olive Oils & Vinegars are numerous to create your signature flavor!
See Mary Platis Food Blog for more unique ideas with extra virgin olive oils