Grapefruit cocktail (vegan)

Yield: 2 Servings

Measure Ingredient
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

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