Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, crunchy grapefruit & avocado cups with peanut sauce (vegan). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan) is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan) is something that I’ve loved my entire life.

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To begin with this particular 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 that.

The ingredients needed to make Crunchy Grapefruit & Avocado Cups with Peanut Sauce (vegan):

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

Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp. It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. Citrus Bars View Recipe this link opens in a new tab.

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