Hello, sorry for lack of posting lately. We just got back from the first vacation of our series of vacations for this year. We spent five days in the Okanagan in British Columbia – aka the “Napa Valley” of Canada, but better. I know I’m biased though! I’m Canadian and I LOVE Canadian wine!
To my defense, we didn’t soak our liver in EtOH (alcohol). We tried and successfully stayed sober most of the time and actually explored the natural scenic views! BC is so beautiful!! I’m in love with the mountains and endless grape vines. We are so tempted to move to Vancouver just so we are closer to Okanagan, however BC living standard is a bit beyond what we can afford… *Big big sigh*
(Also, I may or may not spend all our earnings on wine. Quality wine is so easily accessible in BC!!)
Anyhow, we flew back to Ontario unwillingly with almost over-weight luggage full of wines. We were really excited to see that it’s finally summer here though!! It was snowing and raining ice pellets the day I flew out to join the boy in BC (in May).
In Canada, we only have two seasons, winter (really really really really long winter) and roadwork season (aka summer). Our spring is almost non-existent.
Well in any case, today’s recipe has nothing to do with our trip whatsoever.
It’s simply a great summer salad to celebrate the season with ingredients I LOVE!
Bitterness has a “cooling property” in traditional Chinese medicine so I always associate grapefruit with a refreshing, cooling sensation, although I eat grapefruits year-around. Yes, I’m obsessed with grapefruit. Also, I love avocado, whole grain mustard, and arugula…so they obviously all go together, right?
Most days, we don’t have much time to cook dinner after a long day of work. I tend to cook my proteins in large batches and serve it with a nice salad throughout the week. To me, salad is the star of my dish. The boy might disagree with me on this point (note from the boy: yes, most definitely), but that’s why I bulk prep the meat.
The citrusy grapefruit and creamy avocado pair perfectly together. This salad serves nicely on its own or along with fish. We served this with some honey mustard salmon!
Even better, dinner was served in less than half an hour. Great for long days.
Grapefruit Avocado Salad
Prep time: 10 minutes
Serves: 2 people + extra salad dressing
- 2 shallots, finely diced
- 2 tablespoons whole grain mustard
- ¼ cup white wine vinegar
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- 3 cups baby arugula salad mix
- 1 avocado, cored and sliced
- 1 large or 2 small grapefruit(s), peeled, segmented
- To make the vinaigrette, simply whisk all ingredients together to form a nice emulsion.
- To assemble the salad, arrange slices of avocado and grapefruit segments on a bed of arugula (or your choice of salad greens) and drizzle with vinaigrette.
- Top with some walnuts and dried cranberry for extra flavoring and texture.