Recipe: Blood Orange, Grapefruit and Avocado Salad

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

Ingredients:

• 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

Method:

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.