Grapefruit and Avocado Salad

grapefruit-avocado-salad

When I was a 'lil nugget I visited my grandmother every saturday morning. We watched movies together, walked around the block and sometimes even went on field trips to a local garden store. Some of my favorite memories involved food, of course.

My grandma introduced me to new foods, and one of my favorites was grapefruit. She sprinkled white sugar over the cut half and popped a single red grape into the center. I asked for it over and over again.

Quite a few years later (ahem, MANY), I recently re-introduced grapefruit into my life.

Dozens of squirts on my sweater later, I realized that maybe the whole bowl and spoon thing was not going to work out too well.

In comes this salad.

It's bright, but all about the ingredients so make sure your avocado is ripe and the grapefruit is sweet. The salad is best when made right away, as avocado has a tendency to turn to mush if it sits out. Guacamole is great and all, but this is not the dish for it.

Grapefruit and Avocado Salad

  • 1/2 large grapefruit
  • 1/2 ripe avocado, sliced
  • 1 handful cherry tomatoes, sliced in thirds
  • 2 tablespoons olive oil
  • Fresh herbs (like basil and mint)
  • Salt and pepper
  1. Start by segmenting the grapefruit. Split the grapefruit in half (with the top facing up). Set one half aside for a later use and peel the second half with a knife. Peel away as much skin and pith as possible. Segment the grapefruit into a bowl, squeezing the rest of the juice out of the leftover pith into the bowl.
  2. Add the avocado, cherry tomatoes, olive oil, and herbs. Toss to combine.
  3. Tate for seasoning, and add salt and pepper to taste.

Whipped Ricotta with Chive

whipped ricotta

When I was younger I would help my mom make lasagna because there was usually the guarantee of two things: broken noodles and extra ricotta cheese. We hardly used ricotta if not to make a lasagna or baked ziti, so sneaking small spoonfuls of the creamy cheese was always such a treat.

Today I don't have to wait to have ricotta if I want to, but creating a dip recipe is a great excuse to eat it by the spoonful, or by the pita chip in this case. Light ricotta cheese is whipped together with a bit of heavy cream, lemon juice and fresh chives to make a creamy dip that is a complete indulgence. I added olive oil to the ricotta, but I love to pour extra on top and allow it to pool in the nooks of the cheese. This recipe would be great with a warm crusty slice of bread too, similarly to how they serve their bread at Peasant in Nolita. 

Whipped Ricotta with Chives

  • 1 cup ricotta cheese
  • 1/2 lemon, juice
  • 2 tablespoons fresh chives, whole
  • 1 tablespoon heavy cream
  • Pinch of paprika
  • Black pepper
  • 2 tablespoon olive oil + more to serve
  1. Combine ricotta, lemon juice, fresh chives, heavy cream, paprika and black pepper in a  food processor. 
  2. On low speed, blend together the ingredients pouring in the olive oil in a steady stream. Pulse until the chives are completely integrated into the ricotta mixture.
  3. Serve in a bowl with extra olive oil to taste.