Avocado, Arugula, and Grapefruit Salad

A whirlwind of activities have been going on in these here parts of Santa Cruz. New schools, new schedules, new hobbies, and new milestones. Due to all this "newness" there has also been lot of craziness and not a lot of down time. Cue the dialogue; "What do you want to do for dinner?" Matt, "I don't know, we don't have any food." Me, "Lets just have popcorn again and watch Season Four of Breaking Bad on Netflix." Matt, "Sounds like a nice night to me." So, as you can tell easy dinners or lunch ideas are all up in this house... and this salad is right on it! Simple, fresh and flavorful. Have it for a light dinner and you can totally shove a bowl of popcorn in your face, while watching Breaking Bad...Yo.

Let's get this simple salad started. Arugula, grapefruit and radishes add a bold amount of pepper, while the avocado mellows out the flavors to bring a sweet creamy bite.

Makes sure to section off the grapefruit to remove the bitter membrane.

Radishes sliced paper thin. You could use a mandolin or a sharp knife. Just be careful.

Peppery, with sweetness from the grapefruit and olive oil dressing along with the large chucks of avocado. You could make this ahead of time and then assemble and serve chilled. A new addition to our salad family. Now back for another bowl of popcorn.

Avacado, Arugula, and Grapefruit Salad
From Canal House

Serves 2-4

Ingredients
2 grapefruit, preferable Ruby Red
4 rasishes, thinly sliced
2 big handfuls of small arugula leaves
1 to 2 ripe avacado, halved and thickly sliced and peeled
Juice of 1/2 of a lemon
1-2 tablespoons olive oil
Salt and pepper to taste

To prep the grapefruit slice the end off of the fruit. Set the grapefruit on one of the cut ends and slice off the rind and the white pith. Working over a small bowl, cut along sides of each segment of the grapefruit to release it from the membrane. Try not to squeeze too much of the extra juice out of the grapefruit as you are cutting. ( I still need to practice this).

Add the lemon juice and olive oil a bowl with the grapefruit segments. Season with salt and pepper. Add the thinly sliced radishes.

Divide the arugula and the avocado between 2 to 4 salad plates. Spoon the grapefruit and radishes to each plate. Dress each salad with some of the vinaigrette. (There may be more vinaigrette than you need depending on how juicy the grapefruits are). Enjoy.