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Avocado and Grapefruit Salad 


​Ingredients

400 g chicken breast, cooked 
500 mL Napa cabbage, washed and thinly sliced    
 
1 pink grapefruit, peeled and sliced into segments
1 avocado, cut into strips    
60 mL fresh cilantro leaves 

Vinaigrette
15 mL lime juice    
15 mL sugar    
15 mL water    
30 mL rice vinegar    
15 mL fish sauce or soy sauce    
1 Thai chilli pepper, deseeded and chopped finely (or 1/4 tsp hot pepper flakes)

  

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Recipe Makes: 2 servings 
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Instructions

1. Prepare the vinaigrette by combining ingredients in a jar with a tight-fitting lid. Seal and shake vigorously to mix.

2. Mix half of the dressing with the napa cabbage and chopped cilantro and set aside to marinate at room temperature. Save the rest of the vinaigrette for the last step.

3. Slice off both ends of the grapefruit and peel it down to the pulp (no white film), following the natural curve of the fruit. Slice the grapefruit into relatively narrow rings (approx. ¼ in/½ cm thickness), and cut each round into quarters.​

4. Divide the cabbage onto two large serving plates, and arrange the grapefruit and avocado pieces on each plate. Shred the chicken breast coarsely and distributed the pieces on the plates. Garnish with a few fresh cilantro leaves, drizzle the rest of the dressing, and serve.

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