On an overcast winter day, citrus fruits are like rays of sunshine. Winter and citrus season are almost completed. In one other month the orange bushes on Andalusian streets will bloom. In the meantime I’ve obtained a cache of tangy-sweet pink grapefruits to gentle up the day.
This grapefruit salad is all about contrasts, in texture, colour, and flavors. Juicy grapefruit segments meet crunchy pink cabbage and buttery avocados. Including shrimp makes a salad substantial sufficient for a principal dish.
Grapefruit Salad with Avocado and Cabbage
Ensalada de Pomelo, Aguacate y Col Lombarda
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| A shiny salad with grapefruit segments, pink cabbage, avocado, spinach leaves, and shrimp. |
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| Serve the salad on particular person plates or |
Two methods to serve the salad:
Both mix the grapefruit, cabbage, avocado, and shrimp in a bowl, costume with further virgin olive oil, and serve atop salad greens on particular person salad plates
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| scoop from a serving platter. |
or organize greens on a platter, high with layers of cabbage, grapefruit, avocado, and shrimp, and drizzle oil over all.
Serves 4.
1 ½ cups finely shredded pink cabbage
½ teaspoon salt
1 tablespoon Sherry vinegar
3 pink grapefruits (approx. 10 ounces every)
2 medium firm-ripe avocados
1 cup small shelled and cooked shrimp
Additional virgin olive oil
Spinach leaves or different salad greens
Flaky salt
Garnish, as desired (pumpkin seeds, recent herbs, black olives, hazelnuts, thinly sliced pink onions)
Place the shredded cabbage in a bowl and sprinkle with salt and vinegar.
Use your palms to combine and therapeutic massage the cabbage. Let it stand half-hour (or as much as 1 hour) earlier than combining with different elements.
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| Reduce off peel and pith. |
Use a skinny knife to peel the grapefruits. Following the curve of the fruit, lower off pores and skin and white pith. Working over a small bowl to gather the juice, lower segments free from membranes and place them in a bowl. Peel and take away pits from avocados. Slice the avocados crosswise. Place the slices in a bowl and spoon 1 tablespoon of grapefruit juice over them. (Save remaining grapefruit juice for one more use.)
Serve the salad, dressed generously with olive oil, both blended in a bowl or layered on a platter. Sprinkle flaky salt over all and garnish the salad as desired.
Extra citrus salads:
