A wonderful summer salad combination of rich, creamy avocado and the sweet-tart pink grapefruit! It also happens to be vegan and dairy-, gluten-, sugar-, wheat-, and yeast-free!
2 pink grapefruit
2 ripe avocados, peeled and sliced
4 baby beetroot, cooked and cut into wedges
60g toasted cashew nuts
handful mint leaves, chopped
handful of mixed green leaves
sea salt and black pepper to taste
2 tbls olive oil
1 tsp maple syrup
Peel then segment grapefruit over a bowl to conserve the juice.
Combine grapefruit segments in a separate bowl with the beetroot, cashews, avocado and chopped mint.
Toss carefully and coat completely with olive oil and maple syrup.
Season with salt and pepper.
Serve grapefruit and avocado mixture over bed of mixed greens.
Chef ‘s Notes: Add a little crumbled feta cheese for a richer more substantial salad.