Makes 3/4 cup vinaigrette (including grapefruit segments)
1 ruby red grapefruit (about 10 oz)
1 Tbsp olive oil
1 tsp raw honey
1 Tbsp thinly sliced basil (about 4 basil leaves)
1/8 tsp kosher salt
black pepper, to taste
1 leafy lettuce (or other type of salad green)
1 crisp apple, julienned
2 radishes, beets or carrots, thinly shaved
1/3 cup pomegranate seeds
1/8 tsp kosher salt
Fresh ground black pepper, to taste
1 ripe avocado
Grapefruit Vinaigrette: Cut skin from top and bottom of grapefruit and set grapefruit on a cutting board so it stands upright on one of the flat ends. Remove skin and pith from grapefruit with a sharp knife, cutting to the flesh from top to bottom all the way around. Hold skinned grapefruit over a medium bowl and cut in a “V” to remove individual segments from between the visible membrane “walls.” Reserve juices in bowl as you cut, then squeeze remaining membrane to release the rest of the juice once all segments are cut free. Discard membrane. Cut segments crosswise into quarters. Whisk oil and honey into juice, then stir in grapefruit segments and basil. Season with salt and pepper.
Salad: Gently toss lettuce, apple, radishes and pomegranate seeds with grapefruit vinaigrette. Season with salt and pepper and set aside. Cut avocado in half and remove pit. Cut each side in half again, creating 4 quarters. Scoop flesh from skin with a large spoon. Thinly slice each quarter of avocado lengthwise and fan pieces onto 4 plates. Top avocado slices with about 1 cup salad and serve.
Enjoy! John 6:47
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This recipe Stephanie Izard, photo by Gregory James. Blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Photo courtesy of The Galley Gourmet. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.