Saturday, June 12, 2010

Sam's avocado grapefruit mango salad

There is only one thing I miss about having cable and his name is Sam the Cooking Guy. This is from the avocado episode and the first time we made it, it was pretty much the best salad I'd ever had (also I like that picture a little better). This time I made some mistakes, but you dear reader can benefit from them!


Kristen bought five perfect avocados from the farmers market over memorial day weekend. This was the semi-creative thing we came up with for one of them; most of the others ended up in a huge batch of guacamole (uncreative but delicious)

Avocado grapefruit mango salad
Serves: 2

Small handful of mixed greens, washed
1 WHITE grapefruit
1 perfectly ripe avocado
1 mango
Deli mustard (yellow mustard is no good)
Honey
Salt, pepper

Peel the grapefruit and cut it into supremes (by making an incision on either side of a section and removing the bitter-skinless section). Squeeze the remaining portion of the grapefruit for its juice. Cut the mango and avocado into similarly sized sections. Place the sections around the outside of your serving vessel. I like to lay out all of one fruit before moving on to the next.

You only need a small amount of dressing, as it goes on the greens only. To the grapefruit juice, add a good squeeze of deli mustard (about equal parts with the juice) and a bit of honey. add salt & black pepper and stir or shake to combine. Toss with the mixed greens and put them in a little heap in the center of the plate. Hit everything with a few grinds of black pepper

You'll notice in the picture above that we used pink grapefruit. This was not on purpose! The bitterness of the white grapefruit is a much better contrast to the sweetness of the mango, and just generally works much better. Seriously, who is pink grapefruit for? It's reminding me of the taste of a Greyhound made with pink grapefruit juice... yuck yuck yuck.

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