A Refreshing New Year

5 Jan

I love Christmas and New Year but there comes a point when I know I should eat something other than mince pies and drink something other than gin and tonics! I look in the mirror and my skin looks awful and the extra pounds are all too obvious. I think it happens to a lot of people at this time of year, hence the popularity of detoxing. I would never advocate detoxing Ben Goldacre does a much more eloquent job of explaining why here but there is a point after Christmas when I need to return to a more sane way of eating, for the sake of my health and my wallet. This salad is from the River Cottage Veg Every Day book and is colorful, zesty, light enough to feel like it’s doing you some good but the avocado makes it a little more substantial. It’s very quick to prepare and the only fiddly bit is preparing the grapefruit.

Serves 2

  • 1 ruby or pink grapefruit
  • 1 avocado
  • 1⁄2 small or medium red chilli, deseeded and finely chopped
  • A small handful of coriander leaves
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper
Slice 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 slice carefully down between each segment to release from the membrane, letting the segments fall into the bowl, be careful with the knife while doing this! Squeeze the juice from the remaining membrane in too. Halve, and stone the avocado, cut lengthways into thin slices. Arrange  grapefruit segments  and avocado on a plate and pour over the saved juice. Sprinkle a little salt and the chopped chilli over the salad. Finish with the coriander and a generous splash of olive oil.  Serve straight away.
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One Response to “A Refreshing New Year”

  1. Sugel January 21, 2012 at 2:43 pm #

    This open-minded approach to salad is exactly what we loved about Michelle DeLorenzo’s Lemon-Lime Seafood Salad. She made seafood the star, bedded it on a layer of dark greens and avocado and got rid of dressing entirely in favor of a zesty salsa.

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