Summer Salad

Grapefruit Slices

Grapefruit Slices

I grill a lot of our meals in the warmer months of summer. I love to offset the charred meats and vegetables with a refreshing, crisp salad. One of my favorite salad ingredients is grapefruit. I take a whole grapefruit and slice off the rind – white pith and all – with a sharp knife. This is similar to removing the outside skin of a cantaloupe melon. Then, using the knife, slice out the grapefruit sections leaving the inner membrane behind. Squeeze all of the juice from the remaining membrane into a bowl to use as dressing.

Today I had some celery, radishes, cucumber, avocado and cilantro in my vegetable drawer. You can use lettuce, parsley, tomatoes, carrots – any fresh vegetable on hand that can be eaten raw.

Salad Ingredients

Salad Ingredients

I make the dressing by taking three tablespoons of the grapefruit juice, one tablespoon of red wine vinegar, and three tablespoons of olive oil. Shake these ingredients in a small jar or just whisk in a bowl. Salt and pepper to taste.

Fresh Summer Salad

Fresh Summer Salad

Arrange the ingredients on a plate or shallow bowl. Spoon the dressing over the salad making sure to evenly distribute. Enjoy!

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Late Summer Salad

I returned from all my travels this summer to find my tomato plants the height of small trees. The amount of ripe fruit on them ensures that I, along with my friends and neighbors, will be eating these beautiful tomatoes for months to come.

Tomatoes in Every Size

Tomatoes in Every Size

Today at the market avocados were $1 each and perfectly ripe so I bought five. Tonight I am grilling some cumin rubbed steaks so I naturally thought of guacamole – but extra chunky and as a salad.

Beautiful Ingredients

Beautiful Ingredients

Tomatoes, avocado, minced garlic, cilantro, lime juice, olive oil, salt and pepper – that’s it.

Chopped

Chopped

Mix together – season to taste – and watch it disappear!

Guacamole Salad

Guacamole Salad

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A Great Breakfast

I love avocados. I love them so much that sometimes they are all I can think about. This obsession with avocados is a California-born one. Growing up in Boston I wanted to like avocados. They were just never ripe. Try as I did to ripen one at home and catch it at the right moment – I always failed. I could not get the timing right. They were either brown and rotted or hard as an apple. Right now with avocados at the peak of ripeness here in California I am buying them ripe and ready – chopping, mashing and scooping them all over everything. Here is my favorite breakfast treatment for avocados:

You’ll need a lime. Here is a photo of some beautiful Bearss limes from the tree in my yard.

You’ll need a ripe avocado. This is from my local Whole Foods – I wish I had a tree!

 

Now – toast a slice of whole wheat bread. Find the densest, chewiest brand you can – Trader Joe’s has some flourless sprouted breads that are great for this. Grab some olive oil, salt and pepper and see below:

 

Scoop out the avocado pulp and mash away…squeeze on the lime juice, drizzle the olive oil, and salt and pepper to your liking…

 

Feel free to add a soft boiled egg…

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