Avocado Grapefruit Onion Salad with Creamy Onion Dressing
Makes about 6 servings
For the pickled red onions:
1/2 red onion, thinly sliced
1/2 cup rice wine vinegar
1/2 cup warm water, plus more as needed to cover the onions
1 tablespoon honey
2 tablespoons kosher salt
For the sweet creamy onion dressing:
1/3 cup honey
1 1/2 teaspoons ground mustard
1/4 teaspoon salt
2 tablespoons rice wine vinegar
1 tablespoon white onion, chopped
1/2 cup vegetable oil
1/4 cup thinly sliced almonds
1 head romaine lettuce, chopped
2 large grapefruit, sectioned
2 avocados, peeled, pitted, and diced
1. Make the pickled red onions: Whisk together the rice wine vinegar, warm water, kosher salt, and honey in a small bowl. Add the sliced onions, and stir to submerge. Add additional warm water if needed, to cover the onions completely. Let the onions sit and pickle for at least one hour.
2. Make the creamy onion dressing: Combine all of the ingredients in a food processor and process until smooth and creamy. Store the dressing in the refrigerator until the salad is ready to be served.
3. Make the toasted almonds: Place the sliced almonds in a skillet over medium heat. Stir them frequently, making sure they don’t burn, until they are golden brown and fragrant. Immediately remove them to a clean plate to cool.
4. Assemble the salad: Toss the lettuce with half of the sweet onion dressing. Add additional dressing if needed. Place in a large salad bowl. Drain the pickled red onions and arrange them on top of the lettuce. Arrange the grapefruit and avocado on top, then sprinkle with the toasted almonds. Serve immediately.