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Photo: Iain Bagwell; Styling: Amy Burke Photo by: Photo: Iain Bagwell; Styling: Amy Burke

New Ambrosia

This recipe is a fresh way to use holiday citrus. Sprinkle toasted sweetened flaked coconut over each serving, if desired.

Southern Living NOVEMBER 2011

  • Yield: Makes 6 servings
  • Hands-on:40 Minutes
  • Total:1 Hour, 40 Minutes

Ingredients

  • 2 large Ruby Red grapefruit, peeled and sectioned
  • 2 large navel oranges, peeled and sectioned
  • 3 celery ribs, chopped (about 3/4 cup)
  • 2 large avocados, cut into 1-inch cubes
  • 1 large cucumber, peeled, seeded, and chopped (about 1 1/2 cups)

Preparation

1. Combine first 7 ingredients in a large bowl. Pour dressing over mixture, and toss to coat. Cover and chill 1 hour.

2. Arrange arugula on 6 salad plates. Toss grapefruit mixture, and season with salt to taste. Spoon mixture over arugula using a slotted spoon.

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