New Ambrosia

2 Reviews
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Photo: Iain Bagwell; Styling: Amy Burke
Hands-on Time
40 Mins
Total Time
1 Hour 40 Mins
Yield
Makes 6 servings
Matt Lee and Ted Lee
November 2011
RECIPE BY Southern Living

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

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)
  • 1 jalapeño pepper, seeded and minced
  • 1/2 cup chopped fresh basil
  • Buttermilk-Coconut Dressing
  • 1 (5-oz.) package arugula

How to Make It

Step 1

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

Step 2

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

Matt & Ted Lee

from their cookbook,

The Lee Bros. Southern Cookbook

Norton

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