Grapefruit and Avocado Salad

Jamie Stolper

My family loves to eat grapefruit prepared this way – who wouldn't!  You get all the luscious, juicy flavor of the pulp, with no peel or pith to deal with.  We eat the segments plain, or sometimes with just a sprinkle of sugar.  Click here to see how to segment grapefruit and oranges.

Just before Tu B'Shvat 2007, I was looking for a new recipe appropriate for the holiday that would include one or more of the fruits grown in Israel.  I recalled hearing of avocado being paired with grapefruit and so I tried various homemade dressings to top off these two of my favorite treats.  I made dairy dressings with sour cream, honey, and lime juice; various pareve dressings with combinations of different oils (the olive oil was overwhelming), vinegars, and citrus juices; and others.  Here, surprisingly, is my favorite.  The tastes and textures of the grapefruit and avocado complement each other beautifully – one rich and creamy, the other light and juicy.  Just a spoonful of the Asian-inspired dressing adds to the flavor and transforms the dish into a light first course that can be served before a Chinese-style dinner or any meal.  Serve the fruit on greens if you'd like – it makes a nice presentation.

Ingredients

2 large pink or red grapefruit, segmented, reserving the juice (click here for instructions)

2 large ripe avocados

Salad greens, if desired

Dressing:

1/2 cup of the reserved grapefruit juice

7 tablespoons balsamic vinegar

1/3 cup vegetable oil or peanut oil (do not use olive oil)

2 1/2 tablespoons toasted sesame oil

2 tablespoon Dijon mustard

Optional garnish: One scallion, finely chopped

Prepare the grapefruit segments, reserving the juice.  This can be done in advance and kept in the refrigerator.  Do not cut the avocado until just before serving as it will discolor.

In a small bowl, whisk together the grapefruit juice, vinegar, and mustard.  Add the two oils slowly, while continuously whisking.  This can be made in advance and refrigerated.  Let warm up slightly and whisk again before using.

Just before serving, cut the avocado into long thin (or to your liking) slices.  Place optional greens on individual plates and then lay out the grapefruit and avocado slices in a decorative arrangement.  Spoon one or two tablespoons of the dressing over the salad and, if desired, sprinkle with a small amount of chopped scallion.  Serve immediately.

Yield: About 8 servings

Jamie Stolper is ShalomBoston.com's Food Editor.