Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, crunchy grapefruit & avocado cups with peanut sauce (vegan). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan) is something that I’ve loved my entire life.

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To get started with this recipe, we must first prepare a few components. You can cook crunchy grapefruit & avocado cups with peanut sauce (vegan) using 9 ingredients and 12 steps. Here is how you can achieve it.

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The ingredients needed to make Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan):
  1. Make ready 8 leaves from the outside of two little gem lettuces (keep the hearts to bulk up another salad…maybe guacamole?)
  2. Get 1⁄3 cup hot water
  3. Get 1⁄3 cup smooth/ creamy peanut butter
  4. Get 1⁄2 tbsp dark soy sauce
  5. Take 1 tbsp sweet chilli sauce
  6. Prepare 1⁄2 grapefruit (pink or otherwise) segmented - see recipe for pic of how I do it
  7. Make ready 1⁄2 ripe avocado, cubed - see pic in the recipe to see how I do that too
  8. Get 1⁄2 long red chilli, sliced thinly
  9. Take 1⁄2 packages instant noodles

Nutty farro and flaky smoked trout make this elegant take on Cobb salad substantial enough for lunch or dinner. Place grapefruit halves cut side up in a baking dish. Serve with a large spoonful of natural yogurt, ice cream or crème fraîche. Crunchy Red Fruit brings you exciting, dynamic wines from all over the world.

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Instructions to make Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan):
  1. Make the peanut sauce: Put the hot water in a bowl and stir in the peanut butter, one spoonful at a time
  2. When it is smooth and creamy, stir in the soy sauce and the sweet chilli sauce. Stir well.
  3. Heat oil to deep fry you noodles, to about 170.
  4. Break noodles into hot oil, fry until crispy, then remove and drain on kitchen paper.
  5. Wash, spin and pat dry lettuce leaves. Slice a tiny sliver from the bottom of each to keep it upright on the plate.
  6. Place lettuce leaves on a serving plate.
  7. Mix together the prepared avocado and grapefruit. See photos below to see how I find it easiest to do this…
  8. Pile equal amounts if the avocado and grapefruit into the lettuce leaves. Try to make them as even as you can.
  9. Place two or three slices of red chilli onto each, followed by a spoonful of peanut sauce.
  10. Sprinkle over your crispy noodles, some more peanut sauce (you will still probably only use half of it but keep the rest and make chicken satay…?)
  11. Any leftover slices if chilli placed on top will give your dish extra colour.
  12. Serve.

Serve with a large spoonful of natural yogurt, ice cream or crème fraîche. Crunchy Red Fruit brings you exciting, dynamic wines from all over the world. Every two months, you'll get a curated box of six bottles handpicked by Jackson, our Master Sommelier. Each box has chef-selected recipes, pairing recommendations, and stories to immerse you in the world of wine. explore membership options. interested in single bottle options? Use crunchy sticks of celery for dips, to add crunch to chicken and tuna salads,.

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