Avocado and grapefruit salad
Healthy recipes
Salads and Vegetables
Launch
Easy
25'
Ingredients
For the vinagrette
- 450 ml of lemon juice
- 1 teaspoon of minced garlic
- 1 teaspoon of honey
- 0.25 teaspoon of hot pepper flakes
- 1 teaspoon of Adobo with GOYA pepper
- 450 ml of GOYA Organics olive oil
- 1 teaspoon of finely chopped coriander
For the salad
- 2 boneless skinless chicken breast halves about 1 lb
- 1 tablespoon of GOYA Organics olive oil
- 2 hearts romaine lettuce, rinsed, dried and torn into bite-size pieces
- 2 halves of Avocado Hass in half
- 1 red grapefruit, peeled and sliced
- 0.25 of red onion thinly sliced
Preparation
- In a small bowl, mix lemon juice, garlic, honey, pepper flakes and Adobo. Using a whisk, add olive oil in a slow and steady stream, mixing constantly to combine well the ingredients. Stir in the coriander; set aside.
- Heat the grill to médium-high heat. (Or heat oven to 218ºC) In plate, frizzle the chicken with olive oil and sprinkle with adobo. Grill the chicken, flipping once, until dark golden Brown on both sides and cooked through, about 15 minutes. (If cooking in oven, place chicken on foil-lined baking sheet. Cook until golden Brown and cooked through, about 15 minutes). Set chicken aside to cool. Cut tinto strips.
- Arrange lettuce on large serving platter. Toss with sliced chicken, avocado, grapefruit, and onions. Drizzle with dressing before serving.
