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
2 large ruby grapefruits, cut into segments, juice reserved
2 ripe Hass avocados, cut in half and sliced 1/4 inch thick
4-6 tablespoons red onion, diced fine, divided
4 teaspoons aji panca (or pasilla chile), ground (about 1 large chile)
4 tablespoons fruity extra virgin olive oil, divided
Coarse salt, to taste
Directions
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. |