The Cook’s Kitchen

Baby Greens with Grapefruit and Avocado

Every Monday, at the beginning of each work week, I tell myself that this is the day that I’ll start, once and for all, eating and living right. Of course, by mid-week, I’m like, “bacon is good for you, right?”

The citrus season is perhaps the most happy aspect of winter for me. Making this salad is a great way to use some of the wonderful citrus varieties that are now in season. To make it, simply throw together some red grapefruit segments, avocado (I used Hass), sliced shallots and serve with a basic vinaigrette [3 parts extra virgin olive + 1 part red wine vinegar + dijon mustard + S&P].

I like the contrast of the acid and tart flavors of the grapefruit with the rich, fatty taste of avocado. Blood oranges would be great as well, I think. It’s simple, seasonal and sexy. The 3 s’s.

Bon appétit!