Grapefruit Tossed with Cilantro and Avocado
Serves: 2 to 4
Cut a small slice off each end of the grapefruit and stand it upright on a cutting surface. With a knife, remove the peel from the grapefruit in strips, maintaining the curved shape. Holding the grapefruit in one hand, cut out the segments of fruit between the membranes (this is called supreming).
Very gently toss all of the ingredients together. Serve as a lively side dish to grilled or roasted fish.
To turn this into a pretty salad, reserve any juices that accumulate while supreming the grapefruit. In a small bowl, combine the juice with 1/4 cup extra virgin olive oil and season with salt and pepper. Toss the dressing with salad greens and top with the grapefruit-avocado mixture.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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