This is NOT a recipe on so many levels, but an ideal dish for when you want something light and for when it’s just you you’re ‘cooking’ for. Just about every day I get emails asking for healthy recipes and with the new ‘living better’ regime I follow, I thought I’d share this one with you. Our family home in the Caribbean is surrounded with many fruit and citrus trees, so I have a natural affection for both avocado and grapefruit. Maybe in the coming weeks I’ll share mom’s recipe for one of the most refreshing grapefruit juices you’ve ever had (I assure you). You can easily multiply the ingredients if you plan on making this for a group. Not only is this a super quick salad recipe, it’s vegan, vegetarian and gluten free.
2 ripe avocados
1/4 red onion
1 tablespoon chopped cilantro
1 grapefruit (segmented)
pinch sea salt
pinch black pepper
1 bird’s eye pepper (seeded)
NOTE: If you’re making this recipe gluten free, be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.
Slice the avocado into wedges (drizzle on some lemon juice if you’re not serving this immediately or it will discolor).
Here are two videos to help you:
1. How to segment a grapefruit:
2. How to remove the seeds from peppers:
Slice the onion very thinly and pretty much assemble everything on your dish. Sprinkle on the sea salt and black pepper and you’re done.
You’ll notice that I didn’t use any ‘dressing’ for this salad. Honestly it’s not needed, but a mild vinaigrette would be ideal. I find that the juices from the grapefruit is enough to bring this together, especially with the creaminess of the avocado. The goal here is to keep it simple and as healthy as possible.