A salad for people who don’t like salads

I’m not a big fan of salad.

I realize that this is quite unfortunate (and ironic) for a person who has spent several years of her life as a vegetarian.

But I have recently discovered a salad that I not only will eat, but also look forward to eating. And, consequently, I feel it is my duty to share this recipe in the interest of improving the health of anti-salad folk everywhere. It’s called Sunny Avocado Citrus Salad, and if you like avocado, grapefruit or oranges, and onions, then read on.

If, however, the mere mention of the aforementioned ingredients makes you want to toss your cookies, then you should probably bow out now...

This recipe hails from a weekly coupon packet that is delivered to our home from our local grocer. I followed it verbatim, (save for the grapefruit, which I’ll explain a little later in this post). The thing that distinguishes this salad from most others is that it’s just…different. The honey lends a sweetness that nicely compliments the heat of the jalapeno peppers, and, similarly, the avocado gels with the red onion. This salad is just plain good. Honestly, it is unlike any that I have ever tasted.

Here’s what you do:

1 cup cucumber, julienned

½ cup red onion, thinly sliced

1 large grapefruit, sectioned (juice reserved)*

1 Tbsp. olive oil

2 tsp. honey

4 ½ tsp. jalapeno peppers, seeded and minced

¼ tsp. salt

2 avocados, halved, pitted, peeled and sliced

4–8 Romaine lettuce leaves, chopped (depending on size of salad desired)

*As soon as I returned home from the market with all of my ingredients, only then did I realize that I had neglected to buy a grapefruit. (Dammit!) So I used the next best thing: about five or so of Scotty’s Halo tangerines.

Combine cucumber and onion in a medium bowl. In a small bowl, combine 3 tablespoons grapefruit (or tangerine) juice, oil, honey, peppers and salt until well blended. Pour mixture over cucumber and onions and toss. Add grapefruit and avocado and gently toss again. Divide chopped Romaine lettuce evenly on 4 plates. Top each with an equal portion of salad mixture. Refrigerate any leftovers. Serves 4. Or, if you literally inhale this salad like I do, then it will only serve one.

Let me know what you think, should you make this. I’d love to know…

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