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Crisp, sweet, and refreshing summer salad.
Place about 1 cup of field greens on each salad plate. Cut each avocado in half, peel them and remove the pits. Slice each avocado half into 6 pieces and fan the pieces out on top of the greens.
Peel the grapefruits and then remove the membranes from each section. You may need a knife to cut some of the membrane off. Place the grapefruit sections in between the avocado slices.
Cut the nectarines in half and remove the pits. Slice them and then cut the slices into halves or thirds. Pile the nectarine pieces in the middle of the plates and top with the shaved parmesan.
Zest 2 of the limes and the lemon. Place zest in a mixing bowl. Microwave all 3 limes and the lemon together for about 20 seconds, then firmly roll each one on your counter under the palm of your hand. Slice each fruit in half and juice them into a bowl. Use a strainer to strain out seeds and pulp, then add strained juice to the zest in the mixing bowl.
Add remaining ingredients into the bowl with the zests and whisk until thoroughly combined. Pour into a dressing cruet and refrigerate for about 20 minutes before serving over the top of your salad.
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Nanci (TK) on 8.29.2011
Yum! So is the 1 teaspoon of lime and lemon zest that you have listed in addition to the zest of the 2 limes and 1 lemon that you’ve instructed folks to zest? If not, then you might delete those two ingredients lines and just clarify how much zest you should use within the instructions.
Also, you have 3 limes listed in the ingredients list but you only instruct folks to zest and juice 2 of them. What do you do with the third?
When done, click ‘make recipe visible’ and ‘save’ and we’ll get this posted.
Thanks,
TKNanci