Citrus Avocado & Walnut Salad

February 8, 2012

 

Categories:
Cakes, Dinner, Local Eating, Lunch, Recipes, Reviews, Seasons, Side Dishes, Winter


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I have a bit of a trek from Norwich to South Royalton, and sometimes when I drive home in the late afternoon, I get a little dozy. Not so much that other drivers should avoid me, but just enough to want to lie down on the couch when I get home, which can’t always be done. I think my drowsiness has something to do with ┬áseat heaters and Steve Inskeep. I love them both, but they’re slightly soporific. Sometimes I pick things up with a cup of tea or a walk. Today, it was citrus. And I think from now on, it may always be.

The grapefruit pictured has been singing to me since my friend Heidi brought a pair of them over on Friday. (She also brought champagne–a good friend.) I ate one for dessert with cinnamon and honey on Sunday night, and have been daydreaming (while driving) about how to use the second. And here I am, up and zinging, as pithy as my plate. So lets keep it brief.

I’ve been planning to use grapefruits in the dinner I’m making for Christopher next Tuesday. Pink grapefruits, with their tugging skins and their shimmering cells, remind me of Valentine’s day. Sometimes bitter, more often sweet. A welcome pickup for the winter blues. I’ll be serving oysters, too, which remind me of love for obvious reasons. Nothing more seductive than that cold tray of ice, tiny, silver forks and the childishness of a slurp.

This plate, by contrast, calls for graceful eating: you have to slice each fruit with a sharp knife and balance the slippery avocados and rolling walnuts on top of your tines if you want to have it all. Dexterity enhances romance, don’t you think? Another upside to the salad will be getting kisses from a man guaranteed not to have leaves in his teeth.

Citrus Avocado & Walnuts Salad

Serves Two

2 large pink or red grapefruits

2 navel oranges

1/4 c toasted, chopped walnuts

1 avocado

1 t agave

1 T olive oil

1 t cider vinegar

Sea salt

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Whisk vinegar and agave in a small bowl and add olive oil.

Cut the skins off the citrus fruits, and slice into rounds 1/4″ thick.

Slice avocado to your liking.

Arrange citrus and avocado on two plates, dress, and sprinkle with salt and walnuts.

Serve immediately.

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