I’m celebrating the warm temps here in New York with a preview of spring – bright green avocado and cheery pink grapefruit unite for a easy, light lunch. This also makes a lovely base for simply prepared seafood.
AVOCADO AND PINK GRAPEFRUIT SALAD
1 large pink grapefruit
2 teaspoons cider vinegar
1 tablespoon minced shallot
1/4 cup extra virgin olive oil
1/2 tablespoon honey
salt and pepper
1 large avocado
Boston or butter lettuce
Trim all peel and white pith from the grapefruit. Cut the segments from between the membranes and set aside. Squeeze the juice from the remaining grapefruit body and reserve for use in the dressing.
In a glass jar, combine the vinegar, shallot, olive oil, honey and reserved grapefruit juice. Shake rigorously until well-combined. Season to taste with salt and pepper.
Cut the avocado in half and remove the pit. Score into sections and turn out onto a platter with a base of lettuce leaves. Top with grapefruit sections and drizzle the dressing over the top.
Serves 2 as a main.