There are few things in the rainy season that evoke sunshine quite so effectively as citrus. All citrus shimmers with sun. Take full advantage of the sun in this delicious and refreshing salad!
INSTRUCTIONS
- Trim the ends of the grapefruit and set a flat side on a cutting board. Slice peel and pith away from the grapefruit following the shape of the fruit. Cut between the membranes to release the segments, supremes or filets.
- Place supremes in a bowl and when finished squeeze the juice from the membranes into the bowl.
- Place grapefruit zest, juice, vinegar and shallot and salt in another bowl and let sit for 30 minutes. Whisk in olive oil. Arrange grapefruit supremes and avocado on a plate.
- Scatter radicchio chiffonade on top.
- Drizzle with vinaigrette and garnish with Maldon Flake Sea Salt and Aleppo pepper.
Certified Organic
By CCOF
Sustainably Produced
At Our Ranch
Early Harvested
High Polyphenols
Award Winning
Extra Virgin Olive Oil
