Cheese baskets with avocado and grapefruit salad

Cheese baskets with avocado and grapefruit salad

Total: 1 hr | Active: 50 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 275 kcal
, Fat: 22 g
, Carbohydrate: 8 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cheese baskets

100 g grated Sbrinz
a little nutmeg
a little pepper


2 pink grapefruit
1 tbsp white balsamic vinegar
2 tbsp avocado oil
1 shallot, finely chopped
1 tbsp chervil, finely chopped
salt and pepper to taste
2 baby lettuce, halved lengthwise, cut into chunks
1 avocado, thinly sliced
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How it's done

Cheese baskets

Season the cheese. Sprinkle 2 portions (each approx. 4 tbsp) in a circular shape (approx. 16 cm in diameter) on a baking tray lined with baking paper.

Bake for 4-5 mins. in the centre of an oven preheated to 200 °C until the cheese has melted and turned golden yellow. Remove from the oven, quickly and carefully separate from the baking paper, place over the base of 2 small upturned bowls, press down gently, leave to cool. Place the baskets on a cooling rack until ready to serve. Repeat the process with the remaining cheese.


Slice off the top and bottom of the grapefruit, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and retain the juice (approx. 3 tbsp). Set aside the grapefruit segments. Combine the vinegar and oil with the grapefruit juice. Add the shallot and chervil, season. Divide the lettuce between the cheese baskets, drizzle with half of the salad dressing. Combine the reserved grapefruit segments and avocado slices with the rest of the dressing, arrange in the cheese baskets. Serve immediately.


Sharpening a knife

Sharpening a knife

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