Yield: 2 Servings
|½ large||Grapefruit; peeled and the pith removed|
|½ large||Ripe avocado; peeled stoned and sliced|
|75 grams||Seedless grapes|
|8||Green olives (optional), stoned and halved|
|75 grams||Cherry tomatoes; skinned (see Spicy Eggs), quartered|
|1 small||Bunch fresh lovage or basil|
|3 tablespoons||Natural yogurt (Vegans omit)|
|1 tablespoon||Garlic vinaigrette|
Fresh, sharp flavours are the keynote of this appetizer: olives, tomatoes, grapes and avocado are balanced with the grapefruit and herbs in a yogurt dressing, and chilled. Summer food.
Divide the grapefruit into its segments and cut them into bite-sized pieces. Combine with the sliced avocado, grapes, optional olives and quartered tomatoes. reserve a few of the basil or lovage leaves for garnish, slice the rest anbd mix them into the fruit. Finally mix the yogurt and vinaigrette, and dress the mixture. pile into two individual glass dishes and chill. Serve garnished with the remaining leaves.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias