Simple Supper: Grapefruit Avocado Salad

In keeping with yesterday's post, I thought I would share another favorite cool, light & crisp summer meal. In fact, I think I'll carry this out through the week. Why not? Tis the season, no? I find it tough to cook or really even think too much about food in the dog days of summer. Well, maybe that's not entirely true - I can always spend time day dreaming about food ... but, day dreaming aside, when it's truly hot out it can be tough to muster up energy for much more than a cold popsicle. In such circumstances, I turn to the endlessly flexible, oft demoted to the sidelines, salad. Try it with citrus fruit for a light, sharp twist. Grapefruit pairs surprisingly well with typical salad fodder, that is most herbs (thyme, basil, mint), olives, spinach, arugula, avocado & the like. Not to mention, it's pretty, & that doesn't hurt one bit.

Grapefruit Avocado Salad, entree for 2, side for 4
1 large grapefruit
2 large haas avocados
2 c. arugula
1 cucumber
1 tbsp. olive oil
1/2 tbsp. champagne vinegar
salt to taste
pepper to taste

Slice the peel from the grapefruit using a sharp paring knife. Begin by cutting the top & bottom off so you have a flat surface. Then, work you knife down the side removing the peel & pithe (the bitter white stuff) making sure the knife meets up with the last sliced section. Once the peel is off, segment the grapefruit & toss in a salad bowl. Save the "guts" to squeeze over the salad.

Half, seed & slice the avocado. Cut the cucumber in large chunks. Add to the bowl with the grapefruit. Toss with arugula. Squeeze the remaining juice from the grapefruit "guts" over the salad. Dress with champagne vinegar, olive oil, salt & pepper.


Kitchen to table time: 20 minutes