Avocado, Citrus, Red Pepper and Cucumber Salad with Ginger and Lemongrass Dressing

Something I’ve been trying to do the last little while is sit down and enjoy my meals.  I’m busy.  (You are too.)  And I find myself grabbing something quick (and sometimes not that healthy) on the run or between camera shots or errands or picking up kids from school.  It’s paaaainful to sit down and take a break.  I am constantly on the move trying to get from one thing to the next, checking things off my list.

My days are surrounded by food and I honestly can’t remember the last time I sat down and really enjoyed eating something.  Isn’t that nuts?  And by enjoy I don’t mean that something just tasted great.  That’s kind of a given.  Food in my house always tastes great.

I’m talking about savoring the food–the flavors, the smells, the textures.  This salad is all about those three things.  And I was all about appreciating them today.

I didn’t share with anyone either.  I ate about half for breakfast and the rest throughout the morning into the afternoon.  I thought about how sweet and juicy the red grapefruit and oranges were.  I loved the little bite from the fresh ginger and the creaminess of the avocados.  The red peppers were crunchy and fresh.  Everything about this salad was just right, including the cucumbers.  I have to make up for all the years I thought I hated them.

Avocado, Citrus, Red Pepper and Cucumber Salad with Ginger and Lemongrass Dressing
Author: 
Recipe type: Salad
Cuisine: american
Prep time: 
Total time: 
Serves: 2-4
 
A fresh cucumber salad made with diced avocado, red pepper, and citrus with a ginger-lemongrass dressing.
Ingredients
  • For salad:
  • 1 large Hass avocado, diced
  • 1 red bell pepper, diced
  • ½ large cucumber (peeled if desired), diced
  • 1 small navel orange, peeled and segmented and cut into chunks, including any juices
  • 1 pink or red grapefruit, peeled and segmented and cut into chunks, including any juices
  • 4 scallions (green onions), thinly sliced
  • For dressing:
  • 1-2 Tbsp. rice wine vinegar
  • 1 Tbsp. oil (your favorite kind)
  • 1 tsp. finely minced ginger
  • 1 tsp. lemongrass paste (like Gourmet Garden)
  • 1 small handful roughly chopped fresh cilantro (about ¼ cup)
  • salt, to taste
Instructions
  1. Combine all of the salad ingredients in a medium bowl. Stir together dressing ingredients in a small bowl and pour over the fruit and veggies. Gently stir to coat with dressing. Serve immediately, or refrigerate until ready to serve.


I’m happy because the sun is out and days are getting longer.  Winter just seems interminable!  Someday I’ll move to Hawaii or San Diego and then I’ll be warm (or mostly warm) all year long.  I think I could easily handle that. :)

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6 Comments

  1. Mmm, that sounds like something my body is hiding a deep craving for. And an even deeper craving for someone else to make it for me. :) I’m moving to Provo this summer…. :)

  2. Hi Courtney!

    I used Gourmet Garden lemongrass paste that is available, I believe, in the refrigerator section of most grocery stores. I’m not sure which varieties Macey’s, Fresh Market, and Walmart carry, but I have seen Gourmet Garden products there. I received mine as part of a giveaway I won.

    http://www.gourmetgarden.com/us/product/view/Lemon-Grass

    Fresh lemongrass is pretty easy to find in Asian markets. It is very tough and fibrous, so you have to really chop it well with a sharp knife.

    I did find some links to make your own paste, which does seem like a tedious task! http://www.marthastewart.com/339045/lemongrass-paste

    I wonder if they might have some at the Asian market on 500 West and Center Street in Provo. I’ll have to check next time I am over there.

    In any case, if you can’t find it, you can leave it out, or use some dried lemongrass which I am pretty sure will be in the dry spice section of most grocery stores.

    Sorry! I hope that helps. I didn’t realize that would be such a difficult ingredient to locate.

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