When it comes to food, there’s really nothing better than avocados. They are like butter, rich and creamy, but nutrient-rich and really good for you. In fact one of my favorite snacks is a toasted baguette with sliced avocado and salt. It’s simple perfection.
This salad, inspired by a Bon Appétit recipe from July 2009, pairs avocados with tart ruby red grapefruits, butter lettuce and a slightly sweet shallot vinaigrette dressing. It is refreshing and well-balanced. As Natalie and I enjoyed it alongside the sautéed trout and deviled eggs, I couldn’t help but start daydreaming about the summer barbecues we will start to enjoy in the next few months and what a perfect summer salad this will make!
- 2 tbsp. honey and 2 1/2 tsp. apple cider vinegar
- 1 tbsp. fresh lemon juice
- 2 tbsp. minced shallot
- 1/8 cup walnut oil
- 1/8 cup olive oil
- salt and pepper to taste
- 1 head of butter lettuce
- ½ head radicchio
- 1 ripe avocado, halved, pitted, peeled, thinly sliced, rinsed under cold water
- 1 large Ruby Red grapefruits, all peel and white pith cut away, segments cut from between membranes
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in both oils. Season dressing to taste with sea salt and pepper.
Arrange lettuce on platter or large salad bowl. Top with avocado and grapefruit, then dressing.