- April 15, 2014 at 9:58 pm #341025mosParticipant
This is a wee bit different from rtebalt’s recipe…
Grapefruit and Avocado Salad
1 small pink grapefruit
1 small or 1/2 large avocado
1-1/2 cups baby arugula or mixed lettuces
2 tsp walnut or hazelnut oil
1-2 tsp aged balsamic vinegar
Coarse salt and fresh ground pepper
With a sharp knife, cut off the ends of the grapefruit and slice off the peel and pith. Working over a bowl (it saves the juice and cuts way down on mess) cut into segments by slicing on either side of each piece of membrane to release the slices. If the grapefruit sections are very big, cut in half lengthwise.
If you’re doing this ahead of time, leave the segments in the juice so they don’t dry out.
Just before serving, cut, peel and slice the avocado. Begin by cutting the avocado in half and removing the pit by tapping the blade of your knife into the pit just hard enough to stick. Twist the knife and the pit will pop out.
Carefully remove the pit from the knife edge. Next, slip the edge or a large spoon between the skin and flesh of one half of the avocado and scoop it out in one piece. Lay it cut side down on the board and slice into 5 or 6 slices.
To serve, divide the arugula or lettuce between two salad plates.
Interleave the grapefruit and avocado slices over the greens (depending on the size of your grapefruit, you may have more grapefruit than avocado). Drizzle with the oil and balsamic, then sprinkle with salt and pepper.
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