I never normally eat grapefruit. I mean who would voluntarily eat such a bitter fruit for breakfast?! But don't judge this citrus fruit too soon. Prepared in the right manner, it's actually not as bitter nor as acidic as you would think. The secret is to take the skin and the pith (that's the white stuff) off the segments, because that's what makes the fruit bitter. It's a bit time consuming but when you taste this salad, you'll know it's well worth the effort. As you can see from this photo, I inadvertently bought a pink grapefruit today.
I came up with this recipe ca. 1991 and was rather proud of it. Imagine my surprise when months later I walked past an Edinburgh vegetarian restaurant and browsing the menu for that week/month saw an avocado and grapefruit salad listed among the starters...
The following recipe serves 4.
2 ripe avocados
2 small or 1 large grapefruit
freshly ground black pepper
1tsp dried mixed herbs
1-2tbsp sherry vinegar
1tbsp extra virgin or cold pressed sunflower oil
a few lettuce leaves, if available
1. Prepare the vinaigrette first by mixing pepper, salt, herbs, mustard with vinegar adding the oil last.
2, Peel grapefruit and divide into segments. Carefully remove the skin and pith from the segments and tear into bite-sized chunks.
3. Scatter lettuce leaves, if used, onto plates. Cut the avocados in halves, remove the stone and sprinkle with a little lemon juice. Arrange the grapefruit chunks and using a tea spoon remove the avocado from its skin in chunks adding it to the grapefruit.
4. Drizzle with the vinaigrette and serve immediately.