Ingredients
2 ruby grapefruits
2 navel oranges
2 avocados
2 cups butter lettuce leaves
Method
Sources
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RecipeNLG
dataset
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Gathered
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Serrated-tip spoons for sectioning citrus segments
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Wire mesh fruit bowl — air circulation prevents premature ripening
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Serrated-tip spoons for sectioning citrus segments
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Wire mesh fruit bowl — air circulation prevents premature ripening
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel the oranges and grapefruits. I use a sharp knife and cut the ends off 1st, then cut the skin off with the pith. Cut into sections. Place the lettuce leaves into a serving bowl/platter. Peel and slice the avocados. Place the citrus and avocado on top of the lettuce and drizzle with a vinaigrette.