Monday, November 4, 2013

Looking for some lighter ideas? Try this Avocado and Grapefruit Salad

Are you feeling hungry but don't want a huge meal? Maybe you're having a weekend lunch with a friend and want to impress them with something beautiful yet simplistic. A simple avocado and grapefruit salad is an excellent choice, especially in winter when grapefruits are abundant in the absence of many local vegetables. This recipe is also perfect when prepared as an appetizer course for a wine dinner. I chose to pair it with a bright and crisp Sauvignon Blanc (Clifford Bay 2012) which echoed the citrus flavors in the salad. It takes a little prep to make the salad but you can do it all ahead of time for easy assembly when you're ready to eat. This recipe comes from Emeril Lagasse but I changed a couple things to make it more my own. I hope you enjoy.


Avocado and Grapefruit Salad















Ingredients:

3 pink grapefruits
1 package of mixed greens or arugula
2 avocados (make sure they are ripe)


Vinaigrette:

2 1/2 teaspoons lemon juice
1 tablespoon plus 1 teaspoon rice vinegar or champagne vinegar
1 tablespoon lime juice
1 tablespoon grapefruit juice
2 tablespoons honey
2 teaspoons dijon mustard
2 teaspoons minced shallots
1/4 cup sunflower oil or other mild salad oil


For the vinaigrette:  Combine all the ingredients together in a bowl and whisk well. Add a pinch of salt if desired. Set aside. Wash the greens and set aside. Peel the grapefruits using a sharp knife. Cut between the white pith to remove the segments of fruit. Remove any seeds from the segments and set the segments aside in a bowl. Meanwhile, cut the avocado in half and remove the pit. Cut the halves into wedges and remove the skin. Set the wedges aside.




To assemble the salad place a handful of greens on a salad plate. Decorate the greens with avocado slices and grapefruit segments. Dress lightly with the vinaigrette and some fresh cracked pepper if desired. Serve with a glass of wine.


Wine suggestion: Clifford Bay 2012 Sauvignon Blanc 
from Marlborough, New Zealand




















Reason for this wine:  The wine is fruit forward and aromatic much like the salad itself. The flavor of the wine is ripe with citrus fruit, kiwi, lime zest and a grassy peppery finish. It is a bright and refreshing wine to complement a bright and refreshing salad.