Grapefruit, Avocado + Mint Salad

Some days are so hot, you just want a nice, refreshing salad to cool you down. This dish is perfect for summer weather eating. You can eat it as is, or embellish it with slices of grilled chicken, seared tuna or swordfish spiedini, or marinated flank steak. The fresh mint is the magic ingredient in this dish.

GRAPEFRUIT, AVOCADO + MINT SALAD
1 large pink or red grapefruit
1 Tablespoon cabernet red wine vinegar
2 Tablespoons extra virgin olive oil
1 Tablespoon Tangerine Oil {or substitute with extra virgin olive oil}
1 teaspoon sea salt
4-6 fresh mint leaves
1 medium ripe avocado
a few handfuls of garden greens {hydroponic watercress or wild baby arugula are nice choices}

With a serrated knife, slice off the top and bottom of the grapefruit rind. With a sawing motion, remove the peel, slicing from from top to bottom. Cut close to the grapefruit flesh so all of the white pith is removed. Go back and remove any remaining pith from the fruit so no white remains. Then, slice against each side of the membrane and remove the grapefruit slice.
{Be sure to slice over a bowl so you capture all of the juice for the vinaigrette}. Once all of the grapefruit slices have been cut away, squeeze out any remaining juice from the membrane and disgard the membrane. Stir in the vinegar, olive oil, salt and pepper. Taste for seasoning. Tear in the mint leaves and let sit until ready to assemble the salad.

When you are ready to assemble and serve the salad, slice the avocado in half, remove the pit, and peel off the avocado skin. Turn the avocado out on to a cutting board so the flat side is on the board. Slice the avocado lengthwise into 1/4 inch slices.

Place a small handful of watercress leaves on each plate. Divide the avocado slices and place on the greens. Top with the grapefruit and vinaigrette.

Serves two to four.




Buon appetito!
copyright 2009 Alisa Barry