Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Lettuce | 1 cup shredded (36g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 naval oranges
- 2 ruby red grapefruits
- 2 heads Boston lettuce, torn
- 3 large California avocados, peeled
- ½ medium purple onion, sliced and separated into rings
- Curry Dressing
- =
Directions
Peel and section oranges and grapefruit over a bowl, reserving juices. Set aside 1/3 cup juices for Curry Dressing.
Cut avocados into thin slices. Arrange avocado, onion, orange sections, and grapefruit sections over lettuce; drizzle with Curry Dressing. Serve immediately.
Makes 8 to 10 servings.
Curry Dressing:
3/4 cup mayonnaise
1/3 cup reserved citrus juices
1 tablespoon honey
2 teaspoons curry powder
2 drops hot sauce
1/8 teaspoon salt
1/8 teaspoon pepper
Process all ingredients in a food processor or blender until smooth, stopping to scrape down sides.