This refreshing and delicious salad from Hugh Fearnley-Whittingstall’s River Cottage Veg just screams summer. The buttery avocado is perfectly balanced with the acidity of the grapefruit, and the spicy chile gives this salad the perfect little kick.
Avocado and Ruby Grapefruit with Chile
from River Cottage Veg by Hugh Fearnley-Whittingstall (Ten Speed Press, 2013)
1 ruby or pink grapefruit
1 small avocado
Sea salt and freshly ground black pepper
1/2 small or medium fresh red chile, seeded and finely chopped
A small handful of cilantro leaves
Extra-virgin olive oil
Slice off the top and bottom from the grapefruit. Stand it upright on a board and work your way around the fruit with a sharp knife, cutting off the skin and all the pith. Now hold it in your hand over a bowl to catch the juice and cut out the segments from between the membranes, letting the segments fall into the bowl. Squeeze the juice from the remaining membrane into the bowl, too.
Halve, peel, and pit the avocado, then cut lengthwise into thin slices. Arrange on a large plate with the grapefruit segments and trickle over the saved juice.
Sprinkle a little salt, pepper, and the chopped chile over the salad. Finish with the cilantro and a generous trickle of olive oil. Serve right away.
To see additional recipes and pre-order your copy, check out our Scribd excerpt, below: