Monday, February 15, 2010

Grapefruit and Avocado Salad

Twice a week, Gabe has class until 7:30pm. Luckily this will end come May, when he will graduate with his master's degree. In the interim, this means I have to fend only for myself when dinnertime rolls around. This also means I can experiment a bit with meatless meals, a concept completely foreign and blasphemous in Gabe's eyes.

We are swimming in grapefruit here right now. I love eating it, and can't resist the 18 lb. bags, even though there are only two of us to feed here. So what to do, what to do.

I came across this interesting salad at Scraping the Skillet while perusing Tastespotting today. I enjoy making spinach salads with fruit, so why not use grapefruit? Add some avocado and goat cheese topped with a quick balsamic vinaigrette and voila, dinner is served.

2 handfuls fresh spinach
1 grapefruit
1 avocado
2-3 oz. goat cheese
3 Tbs. chopped pecans

1 Tbs. olive oil
1/2 Tbs. honey
1/2 Tbs. balsamic vinegar
1/2 Tbs. Parmesan cheese
1 tsp. poppy seeds
salt and pepper to taste

Slice the top and bottom off the grapefruit, then trim down sides to remove peel and pith. Cut grapefruit into sections. Peel avocado and slice into strips.

Place salad on large plate. Top with remaining salad ingredients. Whisk together vinaigrette ingredients. Pour over salad and enjoy.

No comments:

Post a Comment