Tuesday, February 19, 2008

Pink Grapefruit and Avocado Salad

Recipe from Everyday Food Magazine and Tested in Alice's Kitchen

I'm crazy about avocados, so when I find a recipe that features them, I'm very likely to try it.
We had this salad as part of a very nice dinner I fixed for my husband and our friend Debbie. The buttery avocado pairs perfectly with the sweet/tart and juicy pretty pink grapefruit in this salad. Lost River Market & Deli has especially nice pink grapefruit right now. Jim and I have been eating one a piece each evening as a snack. The original recipe calls for Boston lettuce, but I had some nice Arugula from the produce section of the store, so I substituted it for the lettuce. I think baby spinach would work nicely too. This makes a lovely-to-look-at salad, so be sure to have it when company comes! (Be sure to check with your guests to see if they can eat grapefruit. Grapefruit can react with certain medications. If you find that a guest can't eat grapefruit because of medicines he's taking, try preparing the Orange Avocado Salad {on this blog} instead.)

2 pink grapefruits
2 heads Boston lettuce or Arugula or Baby Spinach, washed & dried
1 sliced avocado
1 tablespoon olive oil
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
Use a sharp knife to cut skin (and white pith) from grapefruits; cut into segments, reserving juice.
Place lettuce in a large bowl with avocado. Drizzle with 1 to 2 tablespoons reserved grapefruit juice, olive oil, and vinegar. Season with salt and pepper; toss gently. Top with grapefruit segments.

To find out more about avocados and how to prepare and store them, go to this link:

Pink Grapefruit facts:
Winter gives us some of the year's best citrus fruit, which is loaded with vitamin C. Enjoy gorgeous pink grapefruit during these months, when it is at its height of flavor -- and at its lowest price.
The heavier the fruit for its size, the juicier it is. Smooth skin often indicates a thin peel with a minimum of white pith and lots of pulp. The shape can be round or somewhat flattened on both ends.
Whole grapefruit keeps well at room temperature for about a week. You can also refrigerate it up to two months in the crisper.

No comments: