Pink Grapefruit and Avocado Salad
by Joanne Rappos
winterside
Yield: Serves 4
Ingredients
produce
- 2grapefruit(peeled and supremed or segmented)
- chives(chopped fresh)
- 1shallot(minced or a ¼ of a red onion)
- 1 teaspoongrapefruit zest(finely grated)
- 2avocados(sliced ¼ inch thick)
pantry staple
- salt
- 1 teaspoonvinegar
- pepper
- 2 tablespoonolive oil(extra-virgin)
other
- pistachios(chopped)
Instructions
- Supreme or segment the grapefruit: Trim top and bottom; set cut side up. Slice lengthwise between flesh and peel, following fruit’s contour; remove peel and pith. Hold fruit over bowl to catch juice. Slice lengthwise between 1 segment and the membrane until you reach the center of the fruit. Make a similar slice on the other side of the segment. Use the knife blade to remove segment. Repeat. Once all segments are removed, squeeze juice from membrane into the bowl. Discard membrane; reserve and place 2 tablespoons of the juice in a small bowl and save the rest for another use.
- Whisk together the zest, shallot, olive oil and vinegar and reserved juice, season it with salt and pepper to taste and let the dressing stand for 10 minutes in the fridge while you prep the rest of the salad.
- Season the avocado with salt and arrange on plates with the grapefruit sections.
- Drizzle dressing onto the grapefruit and avocado, garnish with the chopped chives and chopped pistachios and serve.
My notes
Alternative add-ins: crumbled feta, sliced cucumber or fennel for some crunch, pitted olives, fresh chopped mint, leafy greens of choice or endive and radicchio, toasted almonds as an alternative to the pistachios.