I've been on a total grapefruit kick lately. As a kid, my mom would often cut one in half and use one of those handy grapefruit knives to loosen each section. Of course, in the Midwest, we couldn't have anything not a LITTLE unhealthy, so she would sprinkle a spoonful of sugar over the top. Oh, a spoonful of sugar helps the....
Oh, and for a video of how to segment a grapefruit, watch this video from the folks at Serious Eats. One of these days, I'll up my game and figure out how to tape myself doing these kinds of techniques fro you guys. I mean, I'm not trained, so if I can do it in a commonsense way, that would help, right?
Avocado and Grapefruit Salad
- 1/2 avocado, sliced
- 1 grapefruit, segmented
- 1 c, watercress
- 1-2 radishes, thinly sliced
- 1 tsp. agave nectar
- extra virgin olive oil
Arrange the avocado slices in a spiral pattern on a plate. Segment the grapefruit over a bowl so you catch all of the juices. Intersperse the grapefruit segments with the avocado. Squeeze the body of the grapefruit over the bowl to extract the remaining juice. Add in the agave and slowly whisk in 1 T. of olive oil. Season with salt and pepper.
Plate the watercress in the middle of the plate. Drizzle the vinaigrette over the salad. Garnish with the slices of radish.