Avocado and Grapefruit

A simple, refreshing starter.



I generally cook seasonal foods and use local produce. However, in the depths of the English winter I can be seduced by some imports, avocado and grapefruit being good examples. They are available all year, though I am most attracted by a taste of the tropics when the days are short. The tastes, textures and colour say ‘spring’ to me; and I want the season change of food as much as temperature and sunshine. So, for me this salad, being so very different to local choices, is ideal in winter (even though winter vegetables do make very interesting salads – try my Brussels Sprout and Feta Salad for example).

As I have suggested, the colours here are an immediate attraction and one is not disappointed by the flavours and textures that follow. The smooth, rich avocado and the citrus tang of the grapefruit provide sharp contrast which you can further enhance with nuts or seeds for ‘crunch’.

This salad is a starter, a light meal with crunchy bread, or an accompaniment to grilled or steamed fish.

Diets for which Avocado and Grapefruit is suitable:

Dairy Free, Diabetic, Gluten Free, Nut Free, Paleo, Raw, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins |Serves: 2-3

1 avocado
1 grapefruit, red flesh
green leaves
sunflower seeds (optional decoration)
pomegranate (optional decoration)

Method

CUT the peel off the grapefruit.
CUT the segments of fruit from between the membranes. This gives you segments of juicy flesh.
CUT the avocado in half, remove the seed and peel.
SLICE the avocado finely the length of the fruit, providing 6 or more slices per half.
SQUEEZE juice from the remaining grapefruit membrane on the avocado to prevent discolouration.
PLACE a bed of greens on each plate and top with slices of avocado and grapefruit. Alternate the slices to present a fan shape

Serve

– Serve as a starter, decorate with colour, eg pomegranate and pumpkin seeds

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