Aji panca's light fruitiness pairs well with assertive, aromatic grapefruit and buttery avocado—it plays off their best attributes and brings them closer together. Though this a decidedly winter salad, it feels summery, and it'd be the perfect accompaniment for a winter grill fest-turned-taco night. Or dice the fruit fine and pile it on toast for breakfast. Yes, you'll need to segment your grapefruit for this, but once you get a little practice it's easy and kind of fun. If you buy an extra couple practice grapefruit you'll be a pro by serving time.
Recipe Details
Avocado and Grapefruit Salad with Aji Panca Vinaigrette Recipe
Ingredients
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2 large ruby grapefruits, cut into segments, juice reserved
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2 ripe Hass avocados, cut in half and sliced 1/4 inch thick
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4-6 tablespoons red onion, diced fine, divided
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4 teaspoons aji panca (or pasilla chile), ground (about 1 large chile)
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4 tablespoons fruity extra virgin olive oil, divided
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Coarse salt, to taste
Directions
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Arrange grapefruit and avocado on four plates. Top with sprinkles of red onion and aji panca. On each plate, drizzle 2 teaspoons reserved grapefruit juice over avocado slices, covering well to prevent browning. Then drizzle 1 tablespoon olive oil over each plate. Add salt, mostly on avocado, to taste, starting with 1/4 teaspoon per plate. Serve immediately.
This Recipe Appears In
| Nutrition Facts (per serving) | |
|---|---|
| 402 | Calories |
| 20g | Fat |
| 58g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 402 |
| % Daily Value* | |
| Total Fat 20g | 26% |
| Saturated Fat 3g | 14% |
| Cholesterol 0mg | 0% |
| Sodium 156mg | 7% |
| Total Carbohydrate 58g | 21% |
| Dietary Fiber 11g | 40% |
| Total Sugars 35g | |
| Protein 5g | |
| Vitamin C 153mg | 767% |
| Calcium 94mg | 7% |
| Iron 2mg | 8% |
| Potassium 1010mg | 21% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |