Saturday, January 16, 2010

Grapefruit Avocado and Feta Salad

The weather is tricking us into thinking spring is on the way, which I guess it is, but truthfully not for another 10 weeks. Snow is melting off rooftops and the streets are mucky and brown. I felt like having something bursting with flavour for lunch today. Something light, fruity and healthy. I had a few ripe avocados, tons of citrus fruit in the fridge and some feta cheese, so there was my lunch. It was just what I wanted, the silkiness of the avocado and the burst of pink grapefruit with some salty feta and a drizzle of sharp lime juice and basil infused oil. Perfection! I think some good black Kalamata olives tossed into the mix and a few fresh basil leaves might have taken this to the next level, but I thought of the olives after the fact and I had no fresh basil. I ate it with my homemade olive bread from last night's dinner (which is possibly better the second day) and sauteed tofu and spinach. I hesitate to give you a recipe for this, as quantities should vary according to your taste, but here's what I put in mine.

Grapefruit Avocado and Feta Salad

1 pink grapefruit
1 avocado
feta cheese (as much or as little as you like)
juice of half a lime
basil infused olive oil for drizzling
Maldon sea salt

Segment the grapefruit and remove the membrane and pith. Cut each segment into two or three pieces. Cut the avocado into small cubes. Cut the feta cheese into small cubes. Toss or arrange on a plate. Squeeze a fresh lime over top and drizzle with the oil. Sprinkle with Maldon sea salt. Eat!

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