I love to eat grapefruit with mixed greens and avocado in the winter. The grapefruit is so sweet, acidic, and refreshing, that I crave it all winter. That’s fortunate because winter is when they are in season. They fill the void left by the absence of vine-ripened tomatoes.
It helps that I have incredibly fine memory associations with grapefruit. My grandfather grew grapefruit trees in his backyard in Hollywood, Florida. My grandmother loved it when my siblings came to visit because then they could be the ones to climb the trees to reach the high fruit instead of Granddaddy.
Even my infant son got to join in on the fun.
Salad greens: I enjoy spring mix and baby spinach
1 Sweet Scarlett grapefruit, peeled, sliced and quartered
2 green onions, sliced
2 tablespoons sliced almonds
1 avocado, peeled, pitted and sliced
Rotisserie chicken or salmon
Feta or goat cheese
Everyday Salad Dressing
Mise en Place:
Prep the grapefruits: Check out this very clever method of peeling and slicing oranges and grapefruit that I learned on a navel orange farm. You will wonder how you got this far in your life without knowing how to do this.
Remove grapefruit seeds. Cut the sliced grapefruit into bite-sized chunks. Save the grapefruit juice from the cutting board to pour into the salad.
Slice the green onions and avocados. Add all the ingredients to a salad bowl.
Add my Everyday Salad Dressing and toss.
Lunch is served.
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