Last summer we grew our own lettuce. We ate fresh salads almost every day. After having all of that fresh grown lettuce the romaine and greens from the store in the middle of the winter just seem sort of, well, blah.
It can be hard to try to eat seasonally in the winter when there is hardly anything light and fresh around. Citrus fruit is cheap and readily available this time of year, so it makes sense to try and incorporate it into different dishes. We had two grapefruits and two avocados on the counter that needed to be used up right away. Wade and I both really liked the flavor combinations of this salad. I will definitely be branching out and trying more savory/sweet salads with fruit until we can get back in the garden growing beets, radishes, and spinach.
•1/4 cup lime juice
•1 Tablespoon dijon mustard
•1/4 cup olive oil
•2 cloves garlic, chopped
•1 chipotle chile in adobo, minced
•A small handful of cilantro, chopped
•Salt and pepper, to taste
•2 avocados, pitted and sliced
•2 grapefruits, peeled and cut into sections
Combine the lime juice and mustard in a medium sized bowl. Stir in the olive oil, a little bit at a time, until well combined. Stir in the garlic, chipotle, cilantro, salt and pepper.
Gently toss the avocado slices and grapefruit with the dressing. Serve immediately or refrigerate until later.
I like it, just as a recomendation maybe take out you last picture, it looks "grizzily". Stick with your first one. The salad, however, was mighty tasty and a wonderful experiment!
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