25 g
cashew nuts, lightly toasted, coarsely chopped
4 tbsp
French dressing flavored with 1/2 tsp dried mint
1 heaped
tbsp chopped parsley
Method :
Peel both grapefruit, removing all
traces of white pith.
Holding each piece of fruit over a
bowl to catch the juice, remove segments of flesh by cutting in
between the membranes, the tough, dividing skin which holds the
fruit together.
Peel avocado, halve and remove
stone.
Dice fruit.
Add to bowl with toasted cashews.
Toss ingredients together with
French dressing and mint.
Divide salad equally between 4 or
6 dishes, sprinkle with parsley and serve lightly chilled.
Note :
Fresh tasting and fairly sharp, an
appetizing contrast to roast lamb and pork.
