Avocado, Grapefruit and Goat Cheese Salad

We’ve been eating a lot of salad the past few weeks. I just can’t get enough! I recently bought a few grapefruits and wanted to put it in a salad. They were so bright and juicy, and sweet.

Citrus and avocado in a salad is a classic pairing. Yet, my husband was a little skeptical…

Then he humored me and ate the salad. His reaction? (I was so pleased!)

“It’s like springtime in your mouth. It feels like sunshine. It’s light and fresh. I was wrong. You were right.”

These are his suggestions–

It’s not the kind of salad you would eat as a full meal, but it would be a great compliment to fish. Particularly grilled shrimp or other kinds of shellfish. Other kinds of cheese would be too overpowering–the goat cheese is perfect. It’s creamy without a strong flavor or saltiness–like feta, for example. And the dressing is in perfect balance–not too brash like he (my husband) usually likes on a salad; not too sweet–don’t use too much honey.

Avocado, Grapefruit and Goat Cheese Salad
Serves 2-4

Ingredients:
 
For Dressing:
 Juice of 2 limes
a few tablespoons of grapefruit juice (reserve it when you section the grapefruit)
1 tsp. honey
1/4 cup grapefruit-infused olive oil (regular olive oil will be fine, too)
tiny pinch of salt

For Salad:
1 pink grapefruit, peeled and sectioned (see my note below)
1/2 avocado, cut into 1/4″ pieces
crumbled goat cheese
1 bag mixed greens with arugula

Instructions:

For dressing:
Whisk the all the ingredients together and set aside until ready to use.

For Salad:
Place salad ingredients in a large bowl. Toss well. Drizzle with a little of the dressing–just to coat. Serve and pass dressing along the side.

About peeling grapefruit–

I always use a serrated knife to cut off the ends of the grapefruit, then I place the cut side down on the cutting board. I follow the contour of the grapefruit and cut off as much of the peel and as little of the fruit as possible. Once it’s peeled, I hold the grapefruit in my hand over a bowl to catch the juice, and take my knife and cut close to the membrane of each section. Then I turn the knife edge towards me and bring it up to “scoop” out the individual section. I squeeze any juice and fruit/pulp that remains into the bowl and either use it in a recipe, or drink it. (Yum.)

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8 Comments

  1. Jane–that’s why I like you so much. :)

  2. Thanks for the sticky bun comment :)

    Your salad looks amazing!! I’m going to have to try it. yummmmy!

    thanks for making me feel so welcome :)

  3. Yum! Goat cheese is my very favorite and we have a few grapefruit trees. I’ll be trying it out- thanks girl!

  4. This sounds delicious! I must give it a try and soon!!!

  5. chevre=always amazing

    and I love grapefruit with a deep and abiding passion that is almost embarrassing. So this is a salad combo I have wanted to try for a while.

  6. This sounds heavenly, and combines three of my DBF favorite foods! I think I’ll be making this very soon!

  7. Looks great! I could totally eat this by itself for a meal. I eat so many salads during the summer. Can’t wait to try this one.

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