Tomato, Grapefruit & Avocado Salad
Introduction
Grapefruit is super tangy, so a little goes a long way, but when served with rich foods, say fried fish or pork and crackling, it does a good job of balancing the richness. Try this in tacos, or alongside fried foods or rich meats.
Serves: 4
Ingredients
6 medium-sized vine tomatoes
1 large ripe grapefruit
1 perfectly ripe avocado
1½ Tbsp extra virgin olive oil
Flaky sea salt
Freshly ground black pepper to taste
½ hot green chilli, finely chopped, optional
Small basil leaves, optional
Method
1 Cut tomatoes into quarters and drain in a sieve for 10 minutes. Cut skin off grapefruit with a sharp serrated knife, removing all white pith; conserve juice for drinking. Chop grapefruit flesh, discarding centre membrane and pips. Halve avocado, remove stone and scoop out the flesh with a small spoon.
2 Put prepared grapefruit, tomatoes and avocado in a shallow serving bowl. Drizzle with oil, sprinkle with salt and grind over a little black pepper. If using green chilli, scatter with chilli. If using basil, scatter with basil leaves. Give everything a gentle toss and serve immediately.
Recipe Notes
A little nip of green chilli is great in this, but don’t let it overpower the dish. The salad is also good without it, with a handful of small basil leaves instead.