Do you ever have days when you just can’t seem to drink enough water? Sunday was the very first really hot day of the year and I found myself guzzling H2O all afternoon and still feeling thirsty.
It was likely a combination of a) the Caribbean-like humidity; b) our lack of air conditioning; and c) the dozens of trips up and down the stairs hauling boxes (we’re moving stuff to a storage locker to make it more spacious before we sell).
I then finished off the day with a really intense cycle class that had me sweating my butt off even more! In hindsight that was probably a dumb idea, but I somehow had lots of energy left over and made it through the entire 28 km unscathed.
Now I’m craving a cold shower, ice cold water and popsicles!
Refreshment was clearly the theme of the day, so I turned to the juiciest ingredient in my kitchen–pink grapefruit–to transform into a thirst-quenching salad. Using last summer’s watermelon salad as inspiration, I combined segments of juicy pink grapefruit, sliced avocado, very thinly sliced red onion and crumbled feta cheese.
If you like refreshing cold salads on a hot day, you will love this recipe! The sweet, ultra-juicy grapefruit was a nice contrast to the creamy avocado and salty, crumbly feta. This is one of those salads where you’re constantly searching for the perfect bite, making sure each forkful has a bit of each ingredient on it.
Serve it as a light lunch alongside some grilled chicken or baked tofu, as an impressive starter for a dinner party or at a barbecue. Other than slicing the grapefruit into supremes (which I talk about more below), this salad requires hardly any effort to put together. You don’t even need to worry about overlapping the slices if you’re not in the mood. Just toss on a plate for a rustic look and serve!
Cutting the grapefruit into supremes can admittedly be a bit tedious and time-consuming. If you’re looking to get this salad on the plate stat, then skip this step and instead peel the grapefruit with a knife and then thinly slice the flesh crosswise into rounds. The white membranes and middle part can be a tough and a little bitter, but it won’t affect your overall enjoyment of the salad!
How do you satisfy your thirst on hot days?
- 4 large pink grapefruits, sliced into supremes (segments with the white membranes removed)
- 1 medium avocado, sliced
- 1/4 cup thinly sliced red onion, soaked in a bowl of cold water for 10 minutes
- 1/2 crumbled feta cheese
- 2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Arrange the grapefruit, avocado and onion on a serving platter in an overlapping fashion. Sprinkle the cheese on top, drizzle with olive oil and season with salt and pepper. Serve immediately.
- To supreme the grapefruit, place "stem" side up on a cutting board and run a sharp knife along the sides in a downward motion, following the curve of the grapefruit, to cut away the thick skin and rind. Then cut out each segment one by one by running the knife along the membranes on either side of the segments.