I couldn’t resist posting this recipe right away! It is so good I just couldn’t keep it to myself.
I don’t know how I am just discovering the beautiful combination of grapefruit and avocado. So delicious. This salad is dependent on quality ingredients. Juicy grapefruit, creamy avocado, and crunchy romaine lettuce with a meyer lemon vinaigrette, creating a wonderful medley of flavors and textures.
I was pleasantly surprised with this salad. The bright colors are appealing to the eye but the unusual combination made me hesitant. The grapefruit really makes this salad so be sure to try it while grapefruits are at their peak. If you would like to turn this salad into a main dish I would recommend adding shrimp or crab along with some red onion or chives.
- 1 pink grapefruit, segmented
- 1 head romaine lettuce, chopped
- 1 avocado, sliced
- 1 tablespoon meyer lemon juice
- 1 teaspoon dijon mustard
- salt & pepper to taste
- 2 tablespoons extra virgin olive oil
- In a small bowl, whisk together meyer lemon juice, dijon mustard, and a pinch each of salt and pepper.
- Whisking constantly, slowly add the oil until well combined to make a vinaigrette.
- In a bowl, toss the lettuce with 1 tablespoon of the vinaigrette.
- Place the grapefruit slices and avocado on the lettuce
- Drizzle some of the vinaigrette over the top and toss until lightly coated. Be very careful not to smash the avocado and grapefruit slices.
- Season with salt and pepper and serve right away.
How to segment a grapefruit:
Slice off each end of the grapefruit using a sharp knife.
Stand the grapefruit up on one of the flat ends you cut. Slice off the peel and pith(the white part) of the grapefruit, starting from the top and moving your knife to the bottom.
Follow the natural curve of the grapefruit. Be sure to avoid cutting off too much of the red flesh.
Cut between each membrane and remove each grapefruit segment.
Squeeze the remaining juice from the membranes and you did it!