Pink grapefruit segments and ripe avocado share the plate with peppery arugula, and a vinaigrette made with Granhota’s Nepal Peppercorns Vinegar, scented with Timut pepper and its notes of grapefruit, yuzu and flowers, ties it all together.
Serves 4 · 15 min
- Peel 2 pink grapefruits, removing all the white pith, and cut out the segments over a bowl to catch the juice.
- Whisk 1 tbsp of the Nepal peppercorn vinegar with 1 tbsp of the grapefruit juice, 3 tbsp olive oil and a pinch of salt.
- Slice 2 ripe avocados and arrange them on plates with the grapefruit segments and a handful of arugula.
- Drizzle with the vinaigrette and sprinkle with a few cilantro leaves.
The star of this recipe: Nepal Peppercorns Vinegar, by Granhota.
