On an overcast winter day, citrus fruits are like rays of sunshine. Winter and citrus season are nearly finished. In another month the orange trees on Andalusian streets will bloom. Meanwhile I’ve got a cache of tangy-sweet pink grapefruits to light up the day.
This grapefruit salad is all about contrasts, in texture, color, and flavors. Juicy grapefruit segments meet crunchy red cabbage and buttery avocados. Adding shrimp makes a salad substantial enough for a main dish.
Grapefruit Salad with Avocado and Cabbage
Ensalada de Pomelo, Aguacate y Col Lombarda
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| A bright salad with grapefruit segments, red cabbage, avocado, spinach leaves, and shrimp. |
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| Serve the salad on individual plates or |
Two ways to serve the salad:
Either combine the grapefruit, cabbage, avocado, and shrimp in a bowl, dress with extra virgin olive oil, and serve atop salad greens on individual salad plates
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| scoop from a serving platter. |
or arrange greens on a platter, top with layers of cabbage, grapefruit, avocado, and shrimp, and drizzle oil over all.
Serves 4.
1 ½ cups finely shredded red cabbage
½ teaspoon salt
1 tablespoon Sherry vinegar
3 pink grapefruits (approx. 10 ounces each)
2 medium firm-ripe avocados
1 cup small shelled and cooked shrimp
Extra virgin olive oil
Spinach leaves or other salad greens
Flaky salt
Garnish, as desired (pumpkin seeds, fresh herbs, black olives, hazelnuts, thinly sliced red onions)
Place the shredded cabbage in a bowl and sprinkle with salt and vinegar.
Use your hands to mix and massage the cabbage. Let it stand 30 minutes (or up to 1 hour) before combining with other ingredients.
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| Cut off peel and pith. |
Use a thin knife to peel the grapefruits. Following the curve of the fruit, cut off skin and white pith. Working over a small bowl to collect the juice, cut segments free from membranes and place them in a bowl. Peel and remove 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 another use.)
Serve the salad, dressed generously with olive oil, either mixed in a bowl or layered on a platter. Sprinkle flaky salt over all and garnish the salad as desired.
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