Avocado and Grapefruit Salad
|Avocado and Grapefruit Salad|
I know, it sounds so weird…but really, intriguing. Right? I thought so…and especially terrific in the winter when the pink grapefruit are at their prime. I'm releasing this recipe right around Thanksgiving and just know you are feeling oh so tummy happy but a bit guilty too. This should keep the tum so happy but really lessen the guilt. It is so very simple and clean - wonderful palate cleanser between courses. The hardest part is releasing the grapefruit segments. For that, there is Larue to the rescue with instructions and pictures!
|The stars of the show! Unlikely pairing, but very tasty.|
- 1 Tb Dijon mustard
- ¼ C freshly squeezed lemon juice
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- ½ C good quality olive oil
- 4 ripe avocados
- 2 large red grapefruits
Place mustard, lemon juice, salt and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Before serving, cut the avocados in half, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown.
When sectioning your grapefruit it is important to remove all the pith. Both the white pith and the membranes of grapefruit are quite bitter and must be cut off. This same process can be used with oranges – but, of note, membranes of oranges are not bitter so do not necessarily need to be removed. A good sharp knife is essential! Cut off the north and south poles (top and bottom) of the grapefruit just enough to expose the flesh of the fruit. Follow the contour of the grapefruit, slice the peel and pith of the grapefruit, starting from the top and moving your knife to the bottom. Repeat this process turning the fruit after every slice until the peel and pith have been completely removed. The goal is to remove all of the pith without sacrificing too much of the edible flesh of the grapefruit. Go back and cut off any remaining little bits of pith. Discard peel and pith.
To remove the first segment, cut from the outside to the center just inside the membrane on either side of a section (see pics below!). Remove the section to a bowl. With the first segment out, there’s little more room to see what you’re doing and manipulate the knife. Cut inside the membrane on the right side of the next segment. Leave the knife in the center of the fruit; roll it up to the left so the knife is pulling the segment from the membrane on the other side, lifting out the segment as you roll the knife up to the left. Once you get the hang of this method, it becomes quite easy and intuitive. Importantly one wastes far less grapefruit segments.
Arrange the avocado slices around the edge of a large platter or plate. Arrange segments in the center. Drizzle the vinaigrette on top, sprinkle with salt and pepper, and serve.
Give this a try soon – great refreshing, cleansing salad for lunch or dinner.