Mixed Fruit and Avocado Salad
Continuing on my current grapefruit craze, I made this lovely fruit salad for breakfast earlier in the week. It filled with bright flavors and a variety of textures. It is quick enough to prepare for a weekday morning, but has the lovely feel of a weekend brunch or a spring picnic in the park!
1 medium grapefruit
5 tablespoons unsweetened lemon Greek yogurt
1 tablespoon agave
1 tablespoon fresh grapefruit juice
1 large avocado
6 medium strawberries, sliced
1/2 cup blueberries
1 tablespoon unsweetened coconut flakes
1 tablespoon raw sunflower seeds
Step One: Remove peel and pith from grapefruit and section over a bowl to catch juice. Squeeze grapefruit skeleton over bowl to extract remaining juice; set juice and sections aside.
Step Two: In a small bowl, combine yogurt, agave, and 1 tablespoon of the reserved grapefruit juice; set aside.
Step Three: Remove peel and pit from avocado and slice. Divide grapefruit, avocado, strawberries, and blueberries between two individual salad plates. Drizzle each plate with dressing and top with coconut and sunflower seeds.
Source: A Robot Heart Recipes Original.