Fresh grapefruit is the heart of this simple salad, and though reminiscent of summer, it is best in winter when grapefruits are at their prime. Juicy and creamy, the combination of avocado and grapefruit may seem surprising, but once tasted it’s sure to become a favorite. This salad fits into the category of California Cuisine, a chef-driven style that highlights local and seasonal ingredients and the bounty of the region. Variations including adding shrimp or crab meat.
Recipe Servings: 2
Prep Time
10 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- • 2 medium ruby red grapefruits
- • 1 tsp finely grated grapefruit zest
- • 1 medium shallot, minced
- • 1 tsp white wine vinegar
- • 2 medium hass avocados, sliced ¼ inch thick
- • salt
- • 2 Tbsp extra-virgin olive oil
- • freshly ground pepper
Directions
- 1. Using a sharp knife, remove the skin and bitter white pith from the grapefruit.
- 2. Over a medium bowl, cut in between the membranes to release the sections of grapefruit.
- 3. Squeeze juice from membranes into the bowl.
- 4. Into a small bowl, add 2 tablespoons of the membrane juice, adding zest, shallot, and vinegar. Let stand 10 minutes.
- 5. Season avocado with salt and arrange on plates with the grapefruit sections. Rows or circular arrangements are popular.
- 6. Whisk oil into dressing mixture and season with salt and pepper to taste.
- 7. Drizzle dressing onto grapefruit and avocado and serve.
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