#56 – Avocado and Grapefruit Salad

#56 – Avocado and Grapefruit Salad

This is Recipe Roundup, episode 56. Today’s recipe is the perfect way to celebrate the freshness of two of my favorite fruits – avocados and grapefruit. 

 

Other than maybe cara cara oranges, grapefruits are an easy first place citrus for me. All of the tartness of a lemon with a floral overtone, and if you are lucky – the sweetness of an orange. Recently I’ve been purchasing some ruby red grapefruits that have outperformed my expectations. To prep your grapefruit slices, gently peel all of the skin off the outside. Break the grapefruit into its natural sections, then carefully peel the white, bitter pith off of the fruit – you can use a paring knife to help get in between the pith and the fruit. While some pith may remain, taking the majority off will greatly improve your eating experience. 

 

Avocados are a great way to add healthy fats into your meals. Guacamole, avocado toast, even as a replacement for mayonnaise in chicken salad – avocados are a fun way to add plant-based creaminess to food. Avocados ripen quickly, so if you are making this recipe in a few days, it might be best to choose fruits that still have a bit of green to the skin. When the skin darkens and the fruit gives to a slightly firm touch, it’s ready! To prepare, slice in half lengthwise around the pit. Twist and pop open, as you might an oreo. The pit will remain in one half – very carefully, lodge a chopping blade into the pit – again twist and pop it off. This technique can take some time and finesse, but it is absolutely the best way to remove a pit while keeping the fruit intact. Slice into cubes, keeping the skin intact,  and scoop out with a spoon. 

 

In addition, you will need:

Salt, pepper, fresh basil, a few slices of onion, olive oil and balsamic vinegar – you may also include feta or goat cheese crumbles! 

 

Arrange the grapefruit and avocado slices on your plate with slices of fresh basil. 

Sprinkle with salt and pepper 

And lightly drizzle balsamic vinegar and olive oil over top and lightly toss to cover. Finally, add the cheese if you are using any!

 

This can be enjoyed as a salad on it’s own, or on top of a bed of lettuce greens.

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