My only note is about sectioning the grapefruit. I cut the top and bottom of and set it upright on the cutting board. With a sharp knife, slice down the side of the fruit, removing the peel and the white pith. Do this all the way around until you have a naked pink grapefruit. Holding it over the salad (or a bowl if you are just sectioning it) slice right next to the membrane between two sections. Do this for both side of each section and a neat slice of fruit should come right out. In a few minutes you should have a handful of grapefruit membranes in your hand and a luscious pile of juicy sections. Obviously this works for any citrus fruit and makes a special addition to a fruit salad. Yummy!
Wednesday, March 17, 2010
Avocado Grapefruit Salad
Ah, wintertime with it's citrus fruit! This is one of our top salads to brighten those gray winter days. It's not even really a recipe but more of a divine combination of flavors and textures. Cover a platter or large bowl with fresh baby spinach, scatter ripe avocado slices over the spinach then top that with pink grapefruit sections. Grind some fresh pepper over all and serve. The juice from the grapefruit makes a perfect light dressing and keeps the avocado from turning brown, not that this salad last long enough for them to turn brown anyway.