California Zinger

5.0 (1 reviews)
Print

For the Salad:
3 Bibb lettuce leaves
6 grapefruit supremes
6 avocado slices
6 mint leaves, cut chiffonade
1 oz. Grapefruit-Chili Dressing (see recipe below)
1 oz. candied almonds (see recipe below)

• Use the lettuce leaves to wrap the grapefruit, avocados, and mint in three separate and equal bundles.
• Sprinkle with the Grapefruit-Chili Dressing and top with the candied almonds.

For the Grapefruit-Chili Dressing:
2 cups fresh grapefruit juice
1/2 cup sweet Asian chili sauce
1 Tbsp. sugar
Salt, to taste

• Whisk together all the ingredients.

For the Candied Almonds:
1/4 lb. slivered almonds
1/4 cup brown sugar
Salt, to taste

• Toast the almonds at 400°F for about 10 minutes, or until lightly browned. Remove from the oven and immediately sprinkle with the brown sugar, coating the almonds well.
• Season with salt.
• When cool, coarsely chop.

Makes 1 serving

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind