Ingredients with Measurements:
- 2 Melogold grapefruits
- 2 ripe avocados
- 1 small red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Cut off the top and bottom of each Melogold grapefruit. Stand each grapefruit on one end and use a sharp knife to cut off the peel and white pith, following the curve of the fruit. Cut the grapefruit segments free from the membranes and place them in a large bowl.
2. Cut the avocados in half lengthwise and remove the pits. Use a spoon to scoop out the flesh and cut it into bite-sized pieces. Add the avocado to the bowl with the grapefruit.
3. Add the sliced red onion and chopped cilantro to the bowl with the grapefruit and avocado.
4. In a small bowl, whisk together the olive oil and lime juice. Season with salt and pepper to taste.
5. Pour the dressing over the salad and toss gently to combine.
6. Serve immediately.
15 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 260
- Fat: 22g
- Carbohydrates: 16g
- Fiber: 8g
- Protein: 3g
Substitutions for ingredients:
- Melogold grapefruits can be substituted with other types of grapefruits or oranges.
- Red onion can be substituted with shallots or green onions.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice.
Variations:
- Add some sliced jalapeno peppers for a spicy kick.
- Top the salad with some crumbled feta cheese or goat cheese.
- Add some cooked shrimp or grilled chicken to make it a more substantial meal.
Tips and tricks:
- Make sure to remove all the white pith from the grapefruit to avoid any bitterness.
- Use a sharp knife to cut the grapefruit segments free from the membranes.
- To prevent the avocado from turning brown, toss it with the dressing right before serving.
Storage instructions:
- This salad is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 1 day.
Reheating instructions: N/A
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra cilantro leaves or sliced grapefruit.
Garnishes:
- Cilantro leaves
- Sliced grapefruit
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Crusty bread
Troubleshooting advice:
- If the grapefruit is too sour, add a pinch of sugar to the dressing.
Food safety advice:
- Make sure to wash all the produce before using it.
- Store any leftovers in the refrigerator.
Food history:
- Grapefruits are believed to have originated in Barbados in the 18th century.
- Avocados are native to Mexico and Central America.
Flavor profiles:
- The grapefruit provides a tangy and slightly bitter flavor, while the avocado adds a creamy and nutty flavor.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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