Friday, May 28, 2010

Avocado and Grapefruit Salad

collard greens

Here's what Farmer John had for us in Silver Lake this week:

Golden Beets
Negi green onions
Green chard
Russian kale
Collard greens
Tat soi
Red romaine
Squash blossoms with baby zucchini
Sage, thyme, and oregano

Avocados love citrus. How lucky for us to get both this week!

Chatting with shareholder, Pam, she reminded me of a wonderful salad that makes a great side or main dish and uses several items from our haul today.

Avocado and Grapefruit Salad

1 grapefruit
1 ripe avocado
1 medium bunch red romaine leaves
1 C (or more) arugula leaves, loosely packed
1/2 C sliced sweet onion, such as Vidalia, or fennel
2 T extra virgin olive oil
1-2 T rice vinegar
salt and pepper to taste
toasted hazelnuts (optional)

1. Peel the grapefruit, leaving it whole, and cut out sections of grapefruit flesh in between the membranes (supremes) or pull the grapefruit sections apart and peel away the membranes, if desired. Set aside. Compost the peels and membranes.

2. Using an avocado that's ripe but not mushy, halve the avocado lengthwise. Remove the pit. Gently slice the avocado flesh lengthwise, being careful not to cut through the avocado peel. Scoop out the slices with a spoon. Compost the peel.

3. Wash the romaine and arugula leaves well in a basin of cold water. Spin or towel dry. Tear the leaves into bite-sized pieces. Place in a large salad bowl.

4. Add the onions or fennel, your best olive oil, the rice vinegar, salt and pepper to taste and toss until all the leaves are coated with the dressing. You can add the toasted hazelnuts here, if you're using them.

5. Add the grapefruit sections and avocado slices and toss gently. Serve.

This recipe makes 4 side salad servings. If you prefer oranges to grapefruit, this salad is just as delicious with fresh, ripe orange. Substitute 2 oranges for 1 grapefruit.

Omnivores can turn this salad into a delicious main course by adding shrimp. I like to marinate and grill my shrimp, so I start with raw shrimp. Peel the shrimp. Make a marinade of fresh-squeezed orange juice, rice vinegar, olive oil, salt, pepper, and chopped fresh tarragon. Pour over the shrimp and marinate for 1-2 hours (or overnight), then cook the shrimp on a grill (on skewers or in a grill pan), or sear them in a hot cast iron skillet on the stove top. Let them cool a moment then toss them into the salad with the grapefruit and avocado, or arrange them attractively on top of the salad.



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