Wild Mediterranean Grapefruit and Avocado Salad
There are so many things I loved about creating this salad recipe. For one, it’s like a piece of art on your plate. The affinity I have for abstract artwork grows into so much of my culinary expressions, which is why I named a recipe in Wild Mediterranean after one of my favorite painters, Jackson Pollock, which is a paella dish that is filled with exuberant colors. What I also adore about creating dishes are the aromas that help build into other flavors. Of course, nutrient components are at the core of it all. This recipe explodes with natural pigments found in plant-based foods that are important to a healthy gut microbiome by providing the body with a host of defense systems against inflammation.
4 tablespoon cold-pressed extra virgin olive oil
2 teaspoon apple cider vinegar
Coarse sea salt or grey salt
1 small red onion
2 Ruby red grapefruits
1 blood orange
2 firm-ripe avocados, cut into 1/2-in. pieces
Option: Fresh ground pepper
Option: Handful sunflower sprouts
Whisk together olive oil, vinegar, and sea salt in a medium bowl.
With a knife or a mandoline, slice red onion very thin.
Working with one grapefruit at a time, slice off ends, then set on an end and use a small, sharp knife to cut off the peel from top to bottom. Hold fruit over bowl and slice between membranes to release segments into bowl. Do the same method for the blood orange.
Add red onion and avocados along with a few grinds of optional fresh ground pepper to the medium bowl with dressing. Gently toss to coat and season to taste with salt. Transfer to a plate.
Top with sunflower sprouts if preferred and another drizzle of olive oil.