Pink Grapefruit and Avocado Salad

The pink grapefruit from Texas have begun to appear in Whole Foods.  I know, my bad!  Not local.  But they complement the wonderful arugula I have been finding at the farmer’s market.  Also, the last offerings by the summer farmers was this weekend and now the winter crew makes its appearance.  That means – mushrooms!   Finally, the mushroom vendor with her forbidden mushrooms that are gathered from producers hither and yon will be allowed to have a presence.

Apples and pears will still be available, squashes, sweet potatoes and some winter greens, as well as meat, eggs and cheeses.  However, one can only eat so many apples.  When the lure of citrus beckons us, it is hard to resist.

So, grapefruit from Texas, avocado from Mexico (those oils are excellent for us, after all!), arugula from Maryland, sesame seeds from who knows where (organic, of course) – and what a delicious salad!  We used it to complement spaghetti alla carbonara made with organic whole wheat spaghettini from Bionaturae (another my bad!) which is the absolute best whole grain pasta ever – imported from Italy.  Hey, a girl has to eat!  We really do TRY to be all local – but these little exceptions make our menu so utterly exciting.  The bacon in the carbonara, as well as the other ingredients were all local.  The grated romano and parmesan cheese on top were raw milk (health first!) from my favorite mail- order source for raw milk cheeses.

Pink Grapefruit and Avocado Salad

1 large pink grapefruit, peeled and sectioned
1/2 avocado, cut into 1 inch slices
4 C torn arugula leaves
2 T toasted whole sesame seeds
1/2 C pomegranate seeds (optional – not pictured)

Dressing:
1/4 C olive oil
1 1/2 T pomegranate balsamic vinegar
1 tsp Green Peppercorn Mustard
1/2 tsp salt
freshly ground black pepper to taste

Using a very sharp small knife, cut the peeling off a pink grapefruit so that the outer membrane on the flesh is removed.  Slice the wedges of grapefruit out of their membrane containers so that only sections of pure grapefruit without membrane are left. 

Place a bed of torn arugula leaves on a serving plate.  Arrange grapefruit slices artfully on top of arugula.  Remove half an avocado from its skin, using a large spoon.  Cut the flesh lengthwise and then crosswise into 1/4 inch thick slices.  Arrange those on top of grapefruit.  Sprinkle sesame seeds which have been toasted in a skillet and cooled over entire salad.  Mix together the dressing ingredients with a whisk and drizzle over salad.  Optional additions:  shaved Kefalotyri, a seductive raw sheeps milk cheese, moist, tangy and a wonderful complement to the grapefruit.   

This dish complements any pasta entree, but would also go well with grilled meats or fish.  For a festive touch, use the optional pomegranate seeds.  Serves 2 very generously.  Even the grapefruit hater in the house (Gourmenator) loved this salad!