Recipe: Blood Orange, Grapefruit and Avocado Salad

Frog Hollow Farm’s very own Chef Mario will be demonstrating this recipe at the Spring Stroll next weekend!


  • 1 medium ruby grapefruit, segmented
  • 1 medium blood orange, segmented
  • 1 medium Hass avocados,
  • 2 tbs. of toasted pepita seeds
  • Quality olive oil to taste
  • 20 cilantro leaves, for garnish
  • ¼ cup of crème fraiche
  • Lime juice to taste
  • Local honey to taste
  • Kosher salt and freshly black pepper to taste


  1. Using a sharp knife, cut the skin and all the bitter white pith off the grapefruits. Working over a bowl, cut in between the membranes to release the sections.
  2. In a small mixing bowl, place the crème fraiche and add the honey, lime juice and season to taste
  3. Add a large dollop of the dressing onto the middle of the plate and using a spoon, create a flat circle. Arrange with the blood orange, grapefruit sections, avocado and pepita seeds. Drizzle with olive oil and season with salt and pepper. Garnish with the cilantro leaves and serve.
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