Not exact matches
avocado oil 1 heart of romaine, chopped 1/2 ruby
red grapefruit, cut into
segments 1/2 cucumber, chopped 1/2 avocado, cubed handful of walnuts DIRECTIONS:
In a medium bowl, combine chopped endive, kale,
grapefruit segments,
grapefruit juice, avocado, smoked salmon, and
red onion.
* 1 head of California endive (I used
red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink
grapefruit,
segmented (chop the
segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when
segmenting the
grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped
red onion * 2 tablespoons avocado oil or olive oil, plus more to taste * freshly ground black pepper
Makes: 6 scones 1 1/2 cups all - purpose flour 1/4 cup granulated sugar, divided 2 tablespoons honey 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, cold 1 Ruby
Red grapefruit, zested and
segmented 1/2 cup plain Greek yogurt
1
grapefruit —
segmented 1 orange —
segmented 1 blood orange —
segmented 1 ripe but firm avocado — peeled, pitted and chopped ⅛ small
red onion — finely chopped 1/2 large or 1 small jalapeno chile — seeded and minced large handful fresh cilantro leaves — chopped sea salt and freshly ground black pepper — to taste 1/2 lime
Ingredients: 1 large head broccoli, cut into 1 1/2 - inch florets, stems peeled and sliced Olive oil 1 ruby
red grapefruit, peeled and
segmented 1 cara cara orange, peeled and
segmented 1/2 cup labneh 1/4 cup pine nuts Salt Black pepper 1 lime
2 cups kale, stems removed, finely chopped 1/2 large ruby
red grapefruit,
segmented (no white pith), seeds removed 1/2 avocado, chopped 1/4 cup Setton Farms shelled pistachios, roughly chopped