Behind the Recipes

Trinity Salad by Divya Gugnani

Behind the Burner: Trinity Salad by Divya Gugnani

INGREDIENTS:

1 Haas avocado, cubed
1 mango, cubed
1 grapefruit, peeled and sliced
1/2 lime
1 tbsp. fresh chopped flat-leaf parsley

PREPARATION:

1. Place the avocado, mango, and grapefruit into a mixing bowl. Add parsley.

2. Squeeze the lime over the fruit, and stir gently until mixed. Put in refrigerator for 2 hours to let juices meld.

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