Sunday, 9 October 2011

Avocado & pink grapefruit salad


1 avocado, 1 pink grapefruit, rocket, tsp balsamic vinegar, tsp avocado oil, feta
Serves: 2 Preparation: 10 minutes

I adore grapefruit. It's so refreshing and vibrantly coloured and better yet it's an acquired taste that I grew up wanting to like because my mother did so there's always that tiny sense of achievement that I trained myself to love it. It's the perfect partner to creamy avocado and this salad is a definite favourite of mine.

1) Slice the avocado in half and use a tablespoon to scoop it from the shell. If the avocado is ripe enough the stone will pop out with a spoon but another good method is to prick it with a knife and pull it out. Slice the avocado into segments.

2) Peeling a grapefruit is best done with a chef's knife - peel through the thick skin and white pith until the pink of the fruit is revealed. Remove the segments by cutting into the natural sections of the fruit and popping them out with your knife.

3) Toss your rocket in a teaspoon of balsamic vinegar and avocado oil, then arrange the grapefruit and avocado over the top - this salad is perfect just as it is but I like to also add a little goats cheese to bring out the tang of the grapefruit.

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