Indulgent

This past weekend, I indulged in cupcakes and sushi. LOTS of cupcakes. LOTS of sushi. Red Velvet, Lemon Drop, and Triple Chocolate Meltdown dominated the cupcake scene. To counter the sweetness, I filled up on Rainbow Rolls, Eel Avocado Rolls, Red Dragon, Holiday Rolls, Tuna and Salmon Sashimi, Special Cucumber Rolls, and even threw in some fried tofu and squid tempura. Indulgent. Indeed.

Now, it is Monday. The weekend of pampering and fun is over. It's time to buckle down. This doesn't mean that what is On My Plate needs to be boring. I can still indulge in bright, beautiful flavors and textures. A Grapefruit Avocado Salad does just that. The citrus burst of the grapefruit melds well with the creaminess of the avocado and is highlighted by a drizzle of a vinegary dressing enhanced with shallots and chives. Indulgent. Indeed. 

Grapefruit Avocado Salad

(adapted from Food and Wine magazine and Alice Waters)

2 medium pink grapefruits
1 medium shallot, minced
2 tablespoons chives, chopped
1 teaspoon white wine vinegar
2 tablespoons olive oil
2 medium avocados, sliced 1/4 inch thick
kosher salt
freshly ground black pepper

With a sharp knife, cut the skin and all of the white pith off of the grapefruits.
Working over a bowl, cut between the membranes to release the sections; set them aside.
Squeeze the juice from the remaining membranes into the bowl. (You should have at least 2 tablespoons of juice.)
Add the shallot, chives, and vinegar to the juice.
Whisk in the olive oil.
Set aside and let stand for a few minutes to meld flavors.
Arrange the sliced avocado and grapefruit sections on plates.
Drizzle dressing over the salad.
Season with salt and pepper. (Serves 4)