Enjoy a light and healthy salad—and feel satisfied too—with this Avocado & Grapefruit Salad. Tossed with heart-healthy monounsaturated fats, like GOYA® Extra Virgin Olive Oil and buttery avocados (which research shows may improve blood cholesterol levels, decreasing your risk of heart disease), this salad is chock full of juicy grapefruits and freshly-grilled chicken. So delicious, and so healthy!
Read Related: Weekend Cooking: Avocado Inspirations Part II
AVOCADO & GRAPEFRUIT SALAD WITH HONEY-CILANTRO VINAIGRETTE
Prep time: 15 minutes
Total time: 25 minutes
For the Vinaigrette:
2 TBSP GOYA® Lemon Juice
1 TPSP GOYA® Minced Garlic
1 TSP honey
¼ TSP GOYA® Hot Pepper Flakes
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2 TBSP GOYA® Extra Virgin Olive Oil
1 TBSP finely chopped fresh cilantro
For the Salad:
2 boneless, skinless chicken breast halves, about 1 lb.
1 TSP GOYA® Extra Virgin Olive Oil
2 hearts romaine lettuce, rinsed, dried and torn into bite-size pieces (about 4 cups)
1 ripe avocado, thinly sliced
1 red grapefruit, segmented
¼ red onion, thinly sliced
- In small bowl, mix together lemon juice, garlic, honey, pepper flakes and Adobo. Using whisk, add olive oil in slow steady stream, whisking constantly to combine. Stir in cilantro; set aside.
- Heat grill to medium-high heat. (Or, heat oven to 425°F.) On plate, drizzle chicken with olive oil and sprinkle with adobo. Grill chicken, flipping once, until dark golden brown on both sides and cooked through, about 15 minutes. (If cooking in oven, place chicken on foil-lined baking sheet. Cook until golden brown and cooked through, about 15 minutes). Set chicken aside to cool. Cut into strips.
- Arrange lettuce on large serving platter. Toss with sliced chicken, avocado, grapefruit and onions. Drizzle with dressing before serving.
Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.