March  2, 2013
0 Ratings
  • Serves 2
Author Notes

Inspired by Martha Stewarts' Grapefruit and Avocado on Field Geens.
Okay, so my guy and I don’t see eye-to-eye on food. I’m a no gluten-no dairy-no egg person. He is not. I like bitter greens and chilies. He likes iceberg lettuce and mayonnaise. So I usually make a basic dish, then add butter to his, and hot sauce and herbs to mine. It gets boring. So I began incorporating what was already on hand or in the garden, to balance things out. The celery and radish leaves are usually discarded, but they’re packed with nutrients. It’s like getting really good stuff for free. —mmiller5000

What You'll Need
  • 1 Pomelo
  • 2 Avocados (pealed)
  • 1 Celery Stalk
  • 1 cup Celery Leaves
  • 1/2 cup Radish Leaves
  • 1/2 cup Violet Leaves
  • 1/4 cup Nuts (unsalted)
  • 1 tablespoon Lime Juice (1/2 lime)
  • 1 tablespoon Olive Oil
  • 1 teaspoon Ground Pepper
  • 1 pinch Salt
  • 12 Violet Blossoms
  1. Peel and pull the Pomelo sections away from the membrane over bowl to catch the juice. Set the Pomelo pieces aside.
  2. Add the lime juice, ground pepper, salt to the bowl of juice.
  3. Cut the celery crosswise into thin crescents, add them to the pomelo.
  4. Peel and cut the avocado flesh and gently toss with the pomelo and celery.
  5. Just before plating the salad, whisk into olive oil into the reserved juice, then dress the greens.
  6. Plate the greens place the citrus and avocado pieces on top of the greens, garnish with violets.
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