I love citrus fruits. I stock up on Meyer lemons, cara-cara oranges, and pink grapefruits as soon as I see them in the store. This is the end of winter and citrus season, so I’m trying to enjoy the last few weeks of these delicious fruits.
The book Citrus is a dream cookbook for citrus fruit lovers. It includes 75 citrus centered savory and sweet recipes. It’s a small format hardcover, with gorgeous photographs. There are so many recipes I want to make. The breakfast crepes with candied tangerines, and the dark chocolate waffles with maple kumquats sound divine for a brunch with friends. And I can’t wait to make the dungeness crab with lime and chili dipping sauce, and the orange and rosemary polenta cake for date night.
Spring is slowly approaching and I’ve been craving lighter dishes like this grapefruit and avocado salad from the book has become a go-to dinner option. It is delicious served with slices of toasted artisan multi-grain bread. I used pink grapefruits and added smoked salmon. Most importantly, it takes no time to put together.
Yellow Grapefruit and Avocado Salad
From Citrus by Valerie Aikman-Smith and Victoria Pearson
Ingredients for Salad
1 yellow grapefruit, peeled
1 avocado, halved, pitted, peeled, and sliced
2 cups baby kale or similar greens
4 ounces smoked salmon (I added smoked salmon, this is optional)
Ingredients for Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
3 tablespoons chopped tarragon
Sea salt and freshly ground black pepper
Quarter the grapefruit, then cut into 1/4-inch slices. Arrange on a platter or in a shallow bowl. Top with the avocado slices, then sprinkle with the baby kale.
To make the vinaigrette, in a small bowl, whisk together the oil, vinegar, mustard, and tarragon. Season with salt and pepper.
Pour the vinaigrette over the salad and serve.
Disclosure: I received a copy of Citrus for review purposes. I was not compensated for writing this post. All views are my own.