I have a great salad idea, but first, a quick reminder:
If you’re in the Detroit area and free one week from tonight, you should definitely come listen to me make my Michigan debut as a motivational speaker! July 12th at 6pm at Birmingham Next. Click here for details, including how you can reserve a seat. See you then!
On to our regularly scheduled blogging. Ready to talk food?
I’ve watched every episode of “Queer Eye” on Netflix, and this recipe is inspired by a dish that Antoni made on a Season 1 episode. It stuck in my mind for months, because it was so simple, and based on a unique premise: that grapefruit and avocado seem like they shouldn’t go together, but, in fact, they do!
Start with one grapefruit, which you’re going to supreme – a fancy way to separate it into segments, without any rind or membranes. First, cut off the top and bottom of the grapefruit.
Then, cut down all the sides of the grapefruit, removing the peel and pith but leaving the juicy flesh.
Then cut on either side of each membrane that separates the segments, and the segment pieces will slide right out.
Confused? Watch Martha Stewart’s video tutorial. It’s only 90 seconds long!
Then, take one avocado, and cut it into slices.
On “Queer Eye,” Antoni taught how to arrange the avocado and grapefruit on a plate, drizzle with Dijon vinaigrette, and that was it.
But I decided to make a more substantial meal out of it. So I filled my salad bowl with a mix of lettuce greens, and arranged the grapefruit and avocado on top in a nice little pattern. I also added cucumber slices, because cucumber is a mild flavor and I wanted to bulk up my lunch without distracting from the bold avocado and grapefruit flavors.
Even though I remembered the basic recipe, I forgot that Antoni used a Dijon vinaigrette as a dressing. And actually, that’s ok, because I’m out of Dijon mustard at the moment anyway. (And I don’t think it would work as well with yellow or spicy brown mustard.)
So instead of the Dijon vinaigrette, I dressed my salad with salt, pepper, and a drizzle of olive oil. I didn’t add any vinegar, because I figured the grapefruit already added plenty of acid.
So, does grapefruit and avocado go together?
It sure does! The combo is tart, sweet, bold, and creamy. It’s fantastic! And, as predicted, the addition of lettuce and cucumber didn’t distract at all from the stars of the dish.
The only bummer about this dish that is one of the two main ingredients is most likely going to be out of season whenever you want to make it, since grapefruit is a winter fruit, and avocados peak in the summer. So look for sales on the ingredient that’s in season, and try this out!
Keep it up, David!
Follow me! I’m @keepitupdavid on Facebook, Instagram, Twitter, and Snapchat, and I’m on Google+ too! There’s also a “Sign Me Up” box on this page (at the top of the right-hand column) where you can subscribe to receive new posts via email!