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Love food Salads

Avocado, grapefruit & cashew salad

This is one of the many Sabrina Ghayour recipes, from Feasts, we keep returning to – it is a perfect combination of ingredients. The rose harissa in the dressing is an essential ingredient recipe and should not be substituted for regular harissa.

I’m not sure why but while regular harissa can sit in my fridge for a long time after opening, rose harissa seems to develop beyond the edible stage after a few weeks. Its not a cheap ingredient so I now freeze whatever is left in an ice cube tray and then transfer to a freezer bag to use as needed in the future.

When preparing the grapefruit, make sure you use a sharp knife to make the job of segmenting and removing the pith and membrane between each segment easier. The right knife will give you beautiful segments, with very little wastage.

Ingredients (serves 4-6): salad

  • 100g rocket leaves – can use spinach or a mix of the two
  • 2 large red or pink grapefruits
  • 2 large avocados
  • 100g toasted cashews

Ingredients: dressing

  • 2 tbsp rose harissa
  • 2 tbsp clear honey
  • 1 tbsp wine vinegar (red or white)
  • 3 tbsp olive oil
  • 1 tsp water

6 replies on “Avocado, grapefruit & cashew salad”

Most of the supermarkets sell it. It is more mild than regular harissa and contains crushed rose petals which gives it an aromatic flavour.

My FAVE! (I like to pick the grapefruit out which annoys my mother). *to eat, not because I don’t like it

I wouldn’t think that swap would work. You need the slight sourness of the grapefruit. In the right season (Jan/Feb) you could swap out for blood orange

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