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Carlos Conrique's Salad

Carlos Conrique's Salad
Carlos Conrique's Salad requires roughly 25 hours from start to finish. For $2.02 per serving, you get a side dish that serves 8. One serving contains 326 calories, 4g of protein, and 24g of fat. A mixture of firm-ripe californian avocados, grapefruit, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegan diet.

Instructions

1
Heat vegetable oil in a deep 10-inch heavy skillet until hot but not smoking, then fry tortilla strips, about 8 at a time, turning once, until golden, about 2 minutes.
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Tortilla StripsTortilla Strips
Vegetable OilVegetable Oil
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Frying PanFrying Pan
2
Transfer to paper towels to drain.
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Paper TowelsPaper Towels
3
Halve passion fruit crosswise and spoon seeds and pulp into a bowl.
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Passion FruitPassion Fruit
SeedsSeeds
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BowlBowl
4
Whisk in sugar, lime juice, and salt, then add olive oil in a slow stream, whisking until emulsified.
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Lime JuiceLime Juice
Olive OilOlive Oil
SugarSugar
SaltSalt
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WhiskWhisk
5
Cut peel, including all white pith, from grapefruit with a sharp knife and, working over another bowl, cut sections free from membranes.
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GrapefruitGrapefruit
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KnifeKnife
BowlBowl
6
Pour off juices from bowl and whisk 3 tablespoons into dressing.
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WhiskWhisk
BowlBowl
7
Quarter avocados lengthwise, then pit and peel.
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AvocadoAvocado
8
Cut into bite-size pieces.
9
Toss lettuces, grapefruit sections, avocados, and nasturtiums with dressing in a large salad bowl.
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GrapefruitGrapefruit
AvocadoAvocado
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BowlBowl
10
Add tortilla strips and toss to combine.
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Tortilla StripsTortilla Strips
11
Serve immediately.
DifficultyExpert
Ready In25 hrs
Servings8
Health Score37
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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