Every season has it’s star attraction and I think for winter it’s the grapefruit. I can’t resist holding one up to my nose to inhale that pungent aroma. One whiff and my mouth starts to water. Call me quirky but I especially love that funky little knife that is used for sectioning them too.
Most people probably think of grapefruit exclusively as breakfast food but don’t typecast this star. It’s great for lunch or dinner too in this Winter Citrus Salad paired with creamy avocado and a delicious warm raspberry vinaigrette.
- 8 cups salad greens of your choice
- 2 grapefruit, supremed (click here how to supreme citrus) and cut into chunks
- 1 avocado, pit removed, scooped out of the shell and diced into chunks
- 1/4 cup walnuts, toasted
- 4 tbsp grapefruit juice ( you should be able to get this amount by squeezing the pulp after cutting out the supremes)
- 2 tbsp cold pressed walnut oil (substitute flax seed oil or other neutral flavor oil if walnut oil isn’t available)
- 2 tbsp no sugar added raspberry preserves
- 1/2 tsp sea salt
- 1 tsp canola oil
- 2 tbsp minced shallots
- In a serving bowl add the salad greens, grapefruit pieces and avocado chunks.
- In a small bowl whisk together the grapefruit juice, walnut oil, raspberry preserves and salt. Set aside.
- In a small skillet heat the canola oil over medium high heat. Add the shallots and saute until soft, about 2-3 minutes.
- Add the juice mixture to the skillet and heat until warm.
- Pour the dressing over the top of the salad ingredients and gently toss.
- Top with the toasted walnuts and serve.
Makes 4 servings
This salad is best eaten right away.