grapefruit and avocado salad
When I was a nugget I visited my grandmother every Saturday morning. We watched movies together, walked around the block and sometimes even went on field trips to a local garden store. Some of my favorite memories involved food, of course.
My grandma introduced me to new foods, and one of my favorites was grapefruit. She sprinkled white sugar over the cut half and popped a single red grape into the center. I asked for it over and over again.
Quite a few years later (ahem, MANY), I recently re-introduced grapefruit into my life.
Dozens of squirts on my sweater later, I realized that maybe the whole bowl and spoon thing was not going to work out too well.
In comes this salad.
It's bright, but all about the ingredients so make sure your avocado is ripe and the grapefruit is sweet. The salad is best when made right away, as avocado has a tendency to turn to mush if it sits out. Guacamole is great and all, but this is not the dish for it.
Grapefruit and Avocado Salad
- 1/2 large grapefruit
- 1/2 ripe avocado, sliced
- 1 handful cherry tomatoes, sliced in thirds
- 2 tablespoons olive oil
- Fresh herbs (like basil and mint)
- Salt and pepper
- Start by segmenting the grapefruit. Split the grapefruit in half (with the top facing up). Set one half aside for a later use and peel the second half with a knife. Peel away as much skin and pith as possible. Segment the grapefruit into a bowl, squeezing the rest of the juice out of the leftover pith into the bowl.
- Add the avocado, cherry tomatoes, olive oil + herbs. Toss to combine.
- Tate for seasoning, and add salt and pepper to taste.