We are having a truly glorious day in the neighborhood after what felt like weeks of grey. Lisa, on of my best friends from growing up, is coming tonight with her boyfriend to stay for the weekend, so between the 70 degree temperatures and the prospect of her waiting for us at the end of the day, I’m having a little bit of a hard time sitting still!
I’m making pan fried fish tacos with cornmeal tonight and wishing that I Daddy’s cornmeal on hand–I’ve been spoiled by that in the past and I’m craving it now…I’m also making an avocado and grapefruit salad that’s incredibly delicious and summery, especially when paired with mango salsa on the fish tacos. Warm weather on the plate and palate!
Here’s the recipe for anyone interested!
Avocado and Grapefruit Salad
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits
Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.