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Ingredients2 pink grapefruits1 large ripe avocad (peeled and sliced) 4 baby beetroot (cooked and cut into wedges) Dressing 1 tbsp honey 2 tbsp oil juice of grapefruit |
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Method1. Peel and segment the grapefruit (over a bowl to collect the juice).2. Arrange the grapefruit, avocado and bettroot on a plate. 3. Whisk the honey and oil into the juice (season if required. 4. Drizzle over the salad. | |||||||||||||||||||||
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