Avocado and grapefruit salad with shiso recipe

Bettina Vitell
June 28, 2010 8:28AM (UTC)

(Serves 6)


  • 1 pink grapefruit
  • 3/4 cup plus one tablespoon fresh lime juice
  • 1 tablespoon grated lime zest
  • 1 1/2 teaspoons soy sauce
  • 2 ripe Haas avocados
  • 6 large shiso or mint leaves
  • Nasturtium flowers for garnish


  1. Peel and section the grapefruit, and remove the membranes and seeds. Cut the fruit into triangular wedges. Cover and chill.
  2. Mix 1/4 cup of the lime juice, the zest and soy sauce in a small bowl.
  3. Just before serving, peel, halve and pit the avocados. Place the halves, cut side down, on a cutting board and slice them into wedges the same size as the grapefruit. Sprinkle them with the remaining lime juice to prevent browning.
  4. For each serving, place a shiso leaf on a small plate or bowl. Pile on avocado and grapefruit wedges in overlapping fashion to form a mound. In a deep bowl, the food should come to just below the edge; in a shallow bowl or plate, the arrangement should rise just above the rim. Leave empty space on all sides of the mounded food. Pour the dressing on the side to form a small pool. Garnish with nasturtium flowers


Bettina Vitell

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