One of the featured items from our SLO Veg delivery was grapefruit, "Sweet Oro Blanco Grapefruit" to be exact. They are large, firm, yellow grapefruits with a yellowy fruit center. We also got some lovely Haas avocados, and SLO Veg suggested an Avocado and Grapefruit Salad, so I am giving it a whirl.
The grapefruit needed to be segmented, and there is a special technique for this calling "supreming". I referred to a video to see just how its done. I decided to do this step early in the day and put the fruit on salad plates, then cover them and put them into the frig until dinner time. I still need to slice the avocado, but I have a tool for that--easy peasy! I will whisk up the vinaigrette at the last minute and put it together right before dinner is served. Fresh, easy and light, a great opener for the planned Wasabi fish main dish to follow.
Recipe from SLO Veg:
Avocado and Grapefruit Salad (Grapefruit)
Servings: 4 Level: Easy Prep Time: 20 Minutes Ingredients: 1 tablespoon Dijon mustard 1/4 cup freshly squeezed lemon juice 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1/2 cup good olive oil 4 ripe Hass avocados 2 large red grapefruits
Directions Place the 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 1/2, 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. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments. Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.