This colorful salad would be a welcome addition to your summer cookout!
6 servings citrus fruits, orange & grapefruit shown below
4 oz avocados
1 small bunch cilantro, leafy tops only
1 lime, juiced
4 tbsp extra virgin olive oil + more as needed
1-2 tbsp sliced scallions
1 pinch of sea salt
freshly cracked black pepper to taste
Peel the fruit and cut into thin slices. For clients on an MRC weight loss menu, refer back to your menu for serving sizes on fruit (for example, 1 small orange is 1 serving and ½ cup grapefruit is 1 serving). Arrange them on a platter.
Cut the avocado crosswise and remove the pit. Cut a thin slice off of the bottom of each half. Make a slit into the side of each avocado half and gently peel off the skin. Slice the avocado crosswise into thin slices. Arrange the avocado slices between the citrus slices and set aside.
Transfer the cilantro leafy tops to the bowl of a food processor. Add the lime juice, olive oil and process until smooth, the recipe calls for 4 TBSP olive oil, you may need to add a bit more to get to the desired consistency (each additional TBSP is equivalent to 1 fat serving on your MRC menu).
Pour the cilantro dressing over the fruit and avocado slices and serve with a sprinkling of the sliced scallion and freshly cracked black pepper.
Servings: 6 Replaces: 1 Fruit and 1 Fat per serving
Serving Options: This recipe makes 6 servings, perfect for a party or gathering. For those “regular” days, simply cut this recipe in exactly half and you’ll have three servings. Avocado tends to brown the day after it’s cut, so this recipe is best made and served the same day.