Oh this flavour combination is too good. (I know it’s a bit summery for my UK readers, but I figure it’s perfect for those in Australasia and on the West Coast.) I had bought a big fat Florida pink grapefruit and a couple of perfect Florida avocados in Delicious Orchards with no real intent, and popped them in the fruit bowl.
When I was mulling over a salad for lunch, I remembered thinking that I had been wanting to try something citrus against avocado in a salad. I had some red onion too, so I added that, along with a base of Boston (round or Webbs) lettuce.
Because of the strong flavours of the ingredients, I dressed it simply with a squeeze of lime juice, a few drizzles of good olive oil, Maldon salt & freshly ground black pepper. Altho some Dijon mustard might be good in there too.
The essential thing here is to use a very sharp knife to slice the peel & pith off the grapefruit and release the segments from the tough membranes. I don’t like whole segments in my salads, as I find them too overpowering – better to break them up. (This is good too if you are cack handed like me, as I never manage to get my segments out whole.) The red onion needs to be sliced into rings as fine as you can get them for the same reason. (Then halve them.) The avocado I simply peeled, sliced & then cut each slice in half.
That’s it. Couldn’t be easier, and looks quite grown up. As well as a great light lunch, I think it wld be good as a getting the tastebuds going starter too.