Pink grapefruit and avocado are a classic combination: the sweetness and delicate acidity of the pink grapefruit perfectly complement the beautifully creamy texture and mellow flavor of the avocado. When both fruits happen to be in my kitchen, I often bring them together in a salad. Today I decided to dress up the salad with some minced fresh garlic, crushed fennel seeds, and a pinch of cayenne pepper. Thinly sliced fennel and red onion would also be nice additions.
Pink Grapefruit and Avocado Salad with Fennel Seed and Cayenne
1 pink grapefruit
1 Hass avocado
Juice of 1/2 lemon
2 Tbsp extra virgin olive oil
1 clove garlic, minced (optional)
1/4 tsp fennel seeds, lightly crushed with mortar and pestle
pinch of cayenne pepper
freshly ground black pepper
- Slice off the ends of the pink grapefruit. Place the grapefruit on one end and, cutting from top to bottom, remove the peel and thick white pith. Cut the grapefruit into quarters, remove seeds, and slice into bite-size pieces. (Alternatively, for a more elegant presentation: slice the peeled grapefruit into supremes by cutting close to the membranes that separate the segments to achieve membrane- and pith-free segments.) Transfer grapefruit pieces and their juices to a bowl.
- Halve the avocado lengthwise. Remove the pit by gently knocking the blade of a chef's knife into the pit and twisting to remove. With the flesh still in the skin, run your knife through to create bite-size pieces, then turn the skin inside-out to remove the pieces. Add to bowl with grapefruit.
- Add lemon juice, olive oil, garlic, crushed fennel seeds, and cayenne to bowl with grapefruit and avocado. Toss to combine, and season to taste with salt and black pepper.