This salad has a lot going on…texture, flavor and color…. yet it is quite simple to throw together. The creaminess of the avocado, the crunchiness of the slaw and the juicy grapefruit segments make for a memorable side dish. You could also add grilled chicken and turn it into the main course. The grapefruits and avocados in The Fresh Market right now are excellent, by the way. I’ve adapted this recipe from The Culinary Institute of America Vegetables Cookbook.
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2 pink grapefruits (one juiced, one sectioned)
1/4 cup white wine vinegar
2 teaspoons honey
1 cup light olive oil
salt and pepper to taste
2 cups finely shredded leaf spinach
1 cup finely shredded red cabbage
1 cup finely shredded green cabbage
1/2 cup red onion julienne
1 avocado
coarse ground black pepper
For the vinaigrette, whisk together 1/3 cup of the grapefruit juice, vinegar, honey, 1/2 teaspoon salt and a pinch of pepper. Gradually whisk in the oil until it is smooth and thick. Season with additional salt and pepper if needed. Set aside.
Toss together the spinach, cabbages, red onion and toss with some of the vinaigrette in a salad bowl.
Peel the avocado, cut into cubes and toss gently with a few tablespoons of the vinaigrette.
Arrange the slaw down the middle of a large serving platter. Surround with fresh grapefruit sections and top with the cubed avocado.
Serves 4-6
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