Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, crunchy grapefruit & avocado cups with peanut sauce (vegan). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan) is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan) is something that I’ve loved my whole life. They are fine and they look wonderful.

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To get started with this recipe, we have to first prepare a few components. You can have crunchy grapefruit & avocado cups with peanut sauce (vegan) using 9 ingredients and 12 steps. Here is how you cook 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. Make ready 1⁄3 cup hot water
  3. Make ready 1⁄3 cup smooth/ creamy peanut butter
  4. Take 1⁄2 tbsp dark soy sauce
  5. Take 1 tbsp sweet chilli sauce
  6. Take 1⁄2 grapefruit (pink or otherwise) segmented - see recipe for pic of how I do it
  7. Take 1⁄2 ripe avocado, cubed - see pic in the recipe to see how I do that too
  8. Make ready 1⁄2 long red chilli, sliced thinly
  9. Get 1⁄2 packages instant noodles

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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.

Use crunchy sticks of celery for dips, to add crunch to chicken and tuna salads,. There are lots of ways to eat jicama, including a refreshing Mexican fruit salad with mango, pineapple, cucumbers and watermelon, all sprinkled with lime juice and chili powder. Pick up a greenish-white, globelike kohlrabi at the market and experiment with this crunchy vegetable. Grapefruit juice increases the level of simvastatin in your blood and makes side effects more likely. Currently, healthcare professionals advise it is safe to drink grapefruit juice and eat grapefruit if you're taking other types of statins.

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