For this time of year, when the weather is a perfect 75 degrees and the nights are longer and lighter, how about a fresh springlike salad?
Grapefruits are in season right now, and I’m thinking of ways to incorporate them into just about every meal.
For this particular recipe, I was inspired, as I often am, by a piece of toast I had at a restaurant recently. It was slathered with avocado, then delicately dotted with orange segments, goat cheese and pistachios. The citrus was such a nice touch, and a punchy contrast to soft goat cheese and slightly salty pistachios.
As good as the bread was, I tried to re-create the same flavors in salad form. Read the full story, and get more ideas for grapefruit, here.
Grapefruit, Avocado and Pistachio Salad
For the salad:
1 medium grapefruit
1 medium avocado
2 ounces goat cheese
½ cup pistachios, shelled
Handful fresh mint, roughly chopped or torn
For the dressing:
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon honey
¼ cup olive oil
Make the salad: Cut off both ends of the grapefruit, so you have two flat ends. Stand the grapefruit up on one of the flat ends, then, starting at the top end, run a sharp knife between the pink grapefruit flesh and the peel to remove the peel. Work in sections until grapefruit is peeled.
Then, roughly chop grapefruit into bite-sized chunks. Transfer chunks to a medium bowl, along with any accumulated juices.
Cut avocado in half, remove the pit, then score one half of the avocado with a sharp knife, first vertically down the length of the avocado half, then horizontally, creating cubes. Over the bowl with the grapefruit, squeeze the avocado flesh a bit to loosen cubes off the peel and into the bowl. Repeat with remaining avocado half.
Stir grapefruit and avocado together, then transfer to serving plates or keep it in the bowl. Crumble goat cheese on top, then roughly chop pistachios and scatter on top as well. Season salad with salt and pepper.
Make the dressing: Combine ingredients in a bowl with a lid or a mason jar with a lid. Cover with lid and shake vigorously until well combined. Add as much to salad as you’d like. Garnish with fresh mint and serve.
Source: Michelle Stark, Tampa Bay Times