Considering the name of this recipe, you might be wondering why there’s not a photo of a grapefruit in the photo.
If you’re a multiple pet owner, I’m sure you’ve had the experience where one pet – prefers one person.
That’s certainly the case around here.
Big Ginger Cat is my guy. He follows me around, is only really happy in my lap, and sleeps on my head.
Little Black Kitten, however, loves Jedd. He really loves Jedd. He practically knocks over furniture when he hears Jedd come through the door.
Don’t get me wrong, Little Black Kitten likes me – but I’m no Jedd.
So, today when I was photographing this delicious little salad – something amazing happened.
I sat down for a moment to refresh the bluegrass radio channel on my laptop, when I realized I’d been photographing the dish without the grapefruit.
Just as I was standing up to head to the kitchen, Little Black Kitten jumped on my lap.
He jumped on my lap!
And then he snuggled into my arm!
And then he purred!
And then he closed his eyes and fell asleep!
Needless to say, I chose kitten snuggles over a fully finished photo of the dish.
(For reference, how can you resist that face?)
However once he woke up, the light was gone.
So, there’s no grapefruit in the photo.
It’s an awfully good salad though. Don’t let my lack of attention to detail serve as a reason not to try this.
It’s full of citrus and spice and creamy avocado.
You can’t go wrong with that.
Avocado Salad with Grapefruit and Lime Vinaigrette
1 avocado, halved and seed removed
6 cherry tomatoes, diced
1 tablespoon red onion, diced
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon grapefruit juice
½ teaspoon chili powder
½ teaspoon hot smoked paprika
Using a sharp pairing knife, cut the avocado into a tight crisscross pattern.
Carefully remove the avocado pieces and place them in a bowl.
Gently stir in the tomatoes and onion. Whisk together the olive oil, lime juice, grapefruit juice, chili powder, paprika and salt. (Note: The vinaigrette won’t emulsify, but it’s going to taste fantastic.) Stir the vinaigrette into the salad.
Divide between to the two halved avocado shells.
Top with Queso Fresco.
(Photo by Launie Kettler)