Pink grapefruit, mozzarella, avocado and pecan salad
Pietro SalonnaThis fresh, colourful salad is perfect for spring, when citrus fruit is at its most flavourful. Pink grapefruit, with its sweet and slightly tart taste, pairs beautifully with creamy avocado and delicate mozzarella.
Crunchy pecans add texture and a distinctive flavour. This salad makes a great starter or a light main course, ideal for an outdoor lunch or a summer dinner.
This fresh, colourful salad is perfect for spring. Citrus fruit, and pink grapefruit in particular, brings a lively touch to the flavours.
The combination of creamy mozzarella, rich avocado and crunchy pecans makes this dish not only delicious but also wonderfully satisfying.
Recipe info
Indicative values. Calories may vary depending on the ingredients used.
Ingredients
- 200 g buffalo mozzarella
- 1 pink grapefruit
- 1 ripe avocado
- 50 g pecans
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt, to taste
- Pepper, to taste
- Fresh mint leaves, to garnish
Method
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1
Prepare the ingredients
Start by preparing the ingredients. Wash the pink grapefruit and the avocado, then pat them dry. Cut the grapefruit in half and use a knife to remove the segments from the peel.
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2
Slice the avocado
Do the same with the avocado: cut it in half, remove the stone and slice it thinly.
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3
Combine the ingredients
In a large bowl, combine the mozzarella, pink grapefruit segments and avocado slices. Add the pecans, toasted in a dry pan for a few minutes beforehand.
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4
Make the dressing
Make the dressing by whisking together extra virgin olive oil, lemon juice, salt and pepper in a separate bowl.
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5
Dress the salad
Pour the dressing over the salad and toss gently to combine all the ingredients.
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6
Serve
Transfer the salad to a serving plate and garnish with a few fresh mint leaves. Serve straight away.
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