How to Make Perfect Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan)

Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan). 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 recipes, pairing recommendations, and stories to immerse you in the world of wine.

Crunchy Red Fruit is a subscription wine club that 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 recipes, pairing recommendations, and stories to immerse you in the world of wine. You can have Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan) using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan)

1. Prepare 8 of leaves from the outside of two little gem lettuces (keep the hearts to bulk up another salad...maybe guacamole?).
2. You need 1/3 cup of hot water.
3. You need 1/3 cup of smooth/ creamy peanut butter.
4. Prepare 1/2 tbsp of dark soy sauce.
5. Prepare 1 tbsp of sweet chilli sauce.
6. You need 1/2 of grapefruit (pink or otherwise) segmented - see recipe for pic of how I do it.
7. You need 1/2 of ripe avocado, cubed - see pic in the recipe to see how I do that too.
8. Prepare 1/2 of long red chilli, sliced thinly.
9. You need 1/2 packages of instant noodles.

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. It's a little spicy when raw and sweeter when cooked. You can feel great about giving this product to both kids and adults.

Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan) step by step

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..

This is an excellent snack for parties and gatherings as a healthy alternative to chips. In a large serving bowl, combine the coleslaw, grapes and apple. In a small bowl, combine the remaining ingredients; pour over coleslaw and toss to coat. OnePlatter OnePlatter is the ultimate cooking social community, where recipes come to life. Join us and become a part of our robust foodie community.

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