Salads to the rescue, particularly this one, which I am living on lately. Last week, I prepared this recipe multiple times, including final assembly in Central Park during the free concerts.
The avocado makes the salad filling enough to serve as a meal, balanced by the astringent grapefruit. The citrus and fresh herbs combination is light and refreshing, even on a 90° day. Here, I used a Spring mix, but any delicate greens would work. Mint, cilantro and basil all work alone. I like to combine any two of these.
This is a somewhat delicate salad. Individual components can be prepped ahead of time. But, combine ingredients immediately before eating. Serves 2.
- 2 large handfuls mixed greens
- 1 white or pink grapefruit peeled and chopped
- 1/2 avocado, diced
- ⅓ cup red onion sliced thin
- 2 tablespoons fresh mint, cilantro or basil (or combination) leaves chopped
- Lemon Vinaigrette
- Gently toss together the greens, grapefruit, red onion and chopped herbs (reserving some chopped herbs for garnish)
- Drizzle the lemon vinaigrette over the salad until lightly coated.
- Gently top the salad with the avocado pieces, drizzle with more vinaigrette and garnish with remaining chopped herbs.