It’s been a while since the last post, but cooking and kindness have both been going on! I’m still working on completing my 27 acts of kindness in honor of the victims of Sandy Hook Elementary. I’m not done yet, but my neighbors have had their garbage cans and lids retrieved from the street, people have had free coffee and my kindergartners got surprised with hot chocolate the Monday after the tragedy. I’m up to about 15 on my list and it’s turned out that the hardest thing for me is how to decide whether my act makes the list or not. I decided the criteria for me was whether I would have done that act or not if I wasn’t working on the list, so I’ve pushed for a little more kindness than I normally would have delivered to the world. So much more to say about this topic, but I’m going to deliver a kindness to you all by cutting it short and sharing this wonderful recipe I discovered for a grapefruit avocado salad that is soooo good, I’ve been eating it almost every week!
Both avocadoes and grapefruit are in season right now and as I was reading my PCC monthly newsletter, they had some great recipes for salads with avocado and they mentioned how fantastic the combination of grapefruit (also in season) and avocado is. I scanned their recipes and added some ideas of my own for the recipe below. It’s been gobbled up by everyone I’ve served it to this month, so I think it’s a winner. The only slow down is taking the membranes off the grapefruit. If you haven’t done it before, it can seem a little intimidating, but just keep at it. Some folks recommend using a knife, which I do when I supreme oranges. Supreme is the word for taking the inner membrane off each section of a citrus so all you have is the supremely tasty little meat part. But with a grapefruit, I’ve found it easiest to peel the grapefruit as you would an orange and then work with your fingers to peel away the tough membrane parts from each section. I feel like a knife just gets in the way, but you should experiment and see what feels best to you. If you do use a knife, be sure it’s sharp. And don’t worry if the sections don’t come out perfectly. For this recipe, it doesn’t really matter as you’d like the pieces to be bite size anyway.
Serves 4 as a side
30 minutes to prepare
Thinly slice the shallots or red onion and put in a small bowl. Use 2-3 tbsp of freshly squeezed lime juice to cover the shallots or red onion and let sit while you prepare the rest of the salad. This should be at least 5- 10 minutes and will take some of the rasp out of the shallot/ onion and mellow the flavor a bit.
Peel the grapefruit. Over the bowl you’re using for the salad, supreme the grapefruits (see description above) and catch any juice in the bowl as you section the grapefruit.
Peel and gently dice the avocado. Set aside.
Add the salt and pepper to the shallot/onion and lime mixture. Then add the olive oil and whisk. Pour over the grapefruit supremes. Add the mint and cilantro and stir it all together. Add the avocado and GENTLY combine. If you stir too much it gets sort of mushed together, which still tastes good, but doesn’t look as pretty.
Serve and notice how wonderfully refreshing this salad is! It goes especially well with spicy dishes.