I am in a lazy summer mood.
But I still want to bring delicious food to the table. It makes me happy to present meals that are not only tasty, but are also great looking.
This Avocado and Grapefruit Salad is just such a creation.
Grapefruit have a very bright taste. They are a little bit tart which really lends itself nicely to the rich and creamy, full mouth taste of avocado. Together they create a salad that satisfies the palate on many levels.
Grapefruit is quite a surprising ingredient to me. It pairs effortlessly well with so many fresh flavors. Which is why it makes a great addition to any salad. I used tarragon as my herb of choice in this salad, but you could try thyme, basil or mint even with equally good results.
There is nothing difficult about this salad. The only pointer I should mention is to please take the time to remove all the pith from your grapefruit.
The proper way to do this is called supreme. Which as a verb means to remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges. But it can also be a noun. In which case it refers to the finished, pith-free segment or wedge of the citrus fruit.
Start by identifying the top, stem end of the grapefruit. Using a small paring knife, slice off this top and then the bottom, just enough to expose the pulp. Begin at the top, just where the pith (white part) meets the pulp and slice downward towards the bottom removing a 1 to 1 1/2 inch section of peel. Try to cut away all of the pith but very little of the flesh, following the curve of the fruit as well as you can. It does take practice but it is not hard.
Continue the process working around the fruit in 8 or so slices. Your peeled fruit will end up vaguely octagonal as you look at it from above.
Take a look at your handiwork and carefully shave off any remaining pith.
Next slice out each segment by cutting in towards the center of the fruit along the membranes/walls on either side of each segment. If you are unsure about this, take a good look at the fruit before you slice. You’ll see white lines that mark the edges of each segment. Run your knife down one side between the flesh and the membrane, then the other side of the same segment. Remove the now supremed segment. Which as I said can now be called a supreme.
I probably should have taken some instructional photos, but I like said. I am in a lazy summer mood.
- 1/2‑cup plus 2 teaspoons lemon juice, 2 lemons
- 2 avocados, preferably Hass, halved lengthwise and pitted
- 2 grapefruit
- 3/4‑teaspoon coarse salt
- 2 tablespoon chopped fresh tarragon, plus more for garnish
- Fresh ground pepper
- 1/4‑cup walnut oil
- Lime wedges, for serving
Brush 2 teaspoons lemon juice over flesh of avocados; set aside.
Carefully supreme the grapefruit to remove the peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully carve out segments from between membranes. If they are particularly large you may cut the in half crosswise. Transfer grapefruit segments to a small bowl; set aside. Reserve juice in bowl.
Add 1/4 cup lemon juice, the salt, and tarragon to the grapefruit juice; season with pepper.
Whisk in oil in a slow, steady stream. Add grapefruit sections; toss gently just to coat.
Place each avocado half on a plate. Top with grapefruit mixture, dividing evenly. Garnish with tarragon. Serve with lime wedges.
SERIOUS FUN FOOD