Cristina Cooks Citrus Avocado Salad

• 1 Grapefruit
• 1 Orange
• 1 Bunch (4 Cups) Organice Watercress
• 2 Cups Organic Arugula
• 1 Bunch Organic Mint
• 1 Large Ripe Avocado (Pitted, Peeled & Sliced Into Eighths)
• 1 Purple Onion (Thinly Sliced)
• ¼ Cup Pomegranate Seeds
• 1 Tsp. Sesame Seeds
• Salt & Freshly Ground Black Pepper

Step:

1. Mix and add raspberry vinaigrette dressing.

How to Segment a Grapefruit

1. Take a serrated knife and cut the tops of the grapefruit off.
2. With the serrated knife, cut around the grapefruit in a circular motion without breaking the rind.
3. Cut off the piths.
4. Cut grapefruit in half.
5. Working over a bowl to catch the juice, take paring knife and cut between grapefruit section and the membrane.
6. Cut under the skin, pull it back, releasing the grapefruit section.
7. Repeat with remaining sections.
8. Squeeze remaining juice from skin into bowl.

Raspberry Vinaigrette
Ingredients:

• ½ cup extra-virgin olive oil
• 2 tablespoons walnut oil
• 1 teaspoon finely chopped shallots
• 2 tablespoons rice wine vinegar
• 1 tablespoon raspberry vinegar
• ¼ teaspoon kosher salt

Steps:

1. In a glass bowl, combine all of the ingredients.
2. Whisk together well.
3. Store in an airtight container in the refrigerator for up to 3 days.

Get additional recipes from Cristina at www.cristinaferrarecooks.com.

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