I’m on a roll with salads as of late! This recipe needs little introduction, it’s that good. And best of all it is one of the simplest salads (say that five times) you could prepare, yet it looks so pretty that it can easily be served when you have friends or more formal company over for lunch or dinner. I confess that I sometimes have eaten this salad 3 days in a row when I am experiencing an addiction to grapefruit or avocado. The most surprising thing is how full you actually feel after eating it. It looks so demure and delicate but the healthy fats from the avocado keep you full and happy and the grapefruit is refreshing and light. It’s a perfect marriage. I first had this salad at a nice restaurant years ago and I don’t remember the meal being particularly memorable but the salad certainly was and ever since then I have loved the combination of avocado and grapefruit. About a year ago I came across a recipe Ina Garten has for this salad and I liked the simplicity and flavor of her vinaigrette recipe. The tanginess it adds is perfect with the buttery avocado. This version is an adaptation of Ina Garten’s recipe from her book, Barefoot in
(beautiful book). Enjoy! Paris
Avocado and Grapefruit Salad
3 ripe Hass avocados (the ugly looking brownish ones – they are the best)
3 large red grapefruits
1/2 cup good fruity olive oil
1/4 cup fresh squeezed lemon juice
1 ½ teaspoons kosher salt
3/4 teaspoon freshly cracked black pepper
mustard, lemon juice, salt, and pepper
in a bowl. I have a trick here for
dressings – I use an oblong bowl which is so good for the whisking motion
needed to make a mixture emulsify into a dressing. Slowly whisk in the olive oil until the
vinaigrette is emulsified. Dijon
Cut the avocados in half and remove the pits (just whack the pit with a knife and it will come right out). Use a medium sized spoon to get under the avocado skin and run the spoon all the way around to lift the avocado meat, in tact, out of the skin. Cut each avocado half into 5 slices. Place the slices in the vinaigrette and set aside. Use a large sharp knife to slice the peel off the grapefruits, removing any white bits from the skin. Hold the grapefruit in one hand and, with the other hand, cut between the membranes to release the grapefruit segments. The juices will start to spill out of the grapefruit so make sure you are doing this over a cutting board or paper towels!
I like to arrange the grapefruit on individual serving plates as a bed for the avocado, just spoon the avocado out of the vinaigrette and place on top of the grapefruit. It’s just such a beautiful display of color. Arrange it however you feel looks best, you really can’t go wrong with arranging this salad. If needed, drizzle a bit more vinaigrette on top, and give it one last sprinkle with salt and pepper.