Pink Grapefruit & Avocado Salad
This is a special-occasion salad that pairs grapefruit segments with creamy avocado, pungent red onion, crunchy pomegranate seeds and aromatic, herby basil. Look for grapefruit with firm, shiny skin that are heavy for their size, which means they will have lots of juice. Store grapefruit for 1 week at room temperature or 1 month in the refrigerator.
Fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior. Hold it under water and break it apart. Use your hands to separate the seeds (arils) from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Drain the seeds in a colander.
When we call for citrus zest (i.e., 1/2 teaspoon lemon zest) we are referring to the finely grated outer rind (not including the white pith) of the citrus fruit. Use a microplane grater or the smallest holes of a box grater to grate the zest. In some cases we call for long strips or threads of zest. To get long strips, peel the citrus with a vegetable peeler. To remove long threads, use a 5-hole citrus zester or remove long strips of zest with a vegetable peeler, then use a knife to cut into very thin strips.
1 fruit, 2 fat