Tuesday, January 1, 2013

Avocado and Grapefruit Salad

When I grocery shop, I go to the store with a list--ingredients lined up for a week of meals.  Avocado wasn't on the list last week, but they were on sale for $1.00, so I brought one home.  And then forgot to put it in the salad I made that night.  I wanted to use it today before it got too mushy.  I also happened to have a grapefruit on hand, so I looked online for an avocado and grapefruit salad.  I mixed and matched from various recipes, added a bit of my own, and came up with the recipe below.  I really like the contrast of the smoothness of the avocado with the tartness of the grapefruit.

serves 2

1 ripe avocado
1 grapefruit (I used red)
juice from half a lemon
1 shallot, minced
drizzle of olive oil

Peel and pit avocado; cut into slices about 1/4" thick.  Arrange in a shallow bowl.  Pour lemon juice over the slices--will keep them from turning brown.

Cut the rind off the grapefruit, and cut the sections of fruit out from between the membranes; set aside the membranes.  Lay the grapefruit sections on top of the avocado.  Squeeze the juice from the membranes over the salad.

Sprinkle on minced shallot.  Drizzle a little olive oil over the top.

N.B.  Since I take a statin medication for lowering cholesterol, I generally don't eat grapefruit, because of the warning against a drug interaction.  But a few times a year, I go ahead and have a half a grapefruit in the evening.  No adverse reaction so far.