A couple of weeks ago, my mother brought me another giant bucket of fresh grapefruit from her tree in Florida. I love grapefruit and I miss having the capability to pick it at leisure from the yard. I don’t however miss the Florida heat and humidity! Grapefruits are great in salads, for breakfast and most importantly, in my favorite drink, The Greyhound. I joked with my mother that we’ve been on the grapefruit diet since a very young age – eating at least a half a grapefruit everyday for the majority of our lives.
This salad is full of Florida winter citrus – lemon vinaigrette and grapefruit plus avocado and fish. Although it’s winter – it’s seriously refreshing during these super warm days we’ve been having in North Carolina. I love the combination of these ingredients and grew up eating them often. I used salmon, which isn’t a Florida fish, but I’m a big fan of its flavor and texture. Pretty much any fish will work with this recipe so pick what you like – is around – or on sale! You can use any spice you prefer – add some paprika or cayenne if you want to spice it up! This really isn’t much of a recipe – but a different idea for your next salad night!
Florida Girl Winter Salad
- lemon vinaigrette
- romaine lettuce, torn
- 1 grapefruit, cut into segments
- 1/2 avocado, sliced
- 1 small piece of fish
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- olive oil spray
Make a rub by mixing cumin, coriander and salt. Rub the fish in the rub and place on a cookie sheet lined with foil and sprayed with olive oil. Broil on high for about 10 minutes or until cooked to your preference. I used a piece of salmon but any fish would work nicely.
In the meantime, dress the romaine with your favorite lemon vinaigrette (I make mine with salt, pepper, sugar, garlic, lemon juice and olive oil). Add grapefruit segments and avocado. Toss together. Top with broiled salmon!