Crunchy Arugula, Grapefruit & Avocado Salad

Crunchy Arugula, Grapefruit & Avocado Salad

On a morning jog though Monterey, I worked not to slip on the wet cobble path beneath my feet. It had just rained, and was likely to start raining again soon, but for a moment the air hung still, albeit heavy with humidity. I was barely going fast enough to raise my respiratory rate (plus, at sea level the air is thick), but humidity made me sweat anyways. The sunrise was a blend of oranges and pinks and even purples, and I stopped to take pictures almost as much as I ran.

The humidity held down any usual street smells, and instead what I smelled was the California coast at it's purest. Eucalyptus, as I ducked through a grove of trees; Rosemary, as I jogged by California's first theater (it is hedged with rosemary bushes, each over two feet tall); Lavender, as I passed through the English garden alongside the boat house. And over it all, the unmistakable smell and sound of the ocean: salty and constant.

Crunchy Arugula, Grapefruit & Avocado Salad
Crunchy Arugula, Grapefruit & Avocado Salad

In my head, I am calling this salad the "California Salad," because when all of the ingredients come together they paint a mirage of the west coast.

As I drove down highway 1, I saw field after field of crops. It's hard to name them all: butterhead lettuce, artichokes, strawberries, and them I'm lost. These fields are a color of green that just isn't possible in the plains of Colorado, and that makes them almost hypnotizing. It's the color of fresh

A walk under a citrus tree this time of year is a rewarding experience, as the branches are heavy with fruit. Grapefruit, oranges, lemon. Across the street, I noticed an avocado tree boasting a absurd number of fruits. They were small still, and I couldn't tell if that was just a characteristic of the variety or if they still had room to grow. 

And there, near Cannery Row, was a storefront for an almond grower. They were stocked with piles of oils and butters and nuts. The smell of toasted nuts wafted from it's door, enough to override that salty ocean smell for a minute. 

Crunchy Arugula, Grapefruit & Avocado Salad

This salad is only a few of the scents and flavors you find on the west coast, but as I put it together I couldn't help but remember the ocean breeze, the rolling hills, and warm evenings. 

Crunchy Arugula, Grapefruit & Avocado Salad

Published January 16, 2018 by

Serves: 4   |    Total Time: 10 minutes



Ingredients:

  • 1 5-ounce package of baby arugula
  • 1 grapefruit (large)
  • 1 avocado
  • 1/2 cup toasted slivered almond 
  • 1/4 cup toasted sesame seeds 
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon honey 
  • 1/4 teaspoon salt 

Directions:

  1. Place arugula in a salad bowl.
  2. Cut the peel from the grapefruit, and then use a pairing knife to cut out each wedge of fruit, leaving the pith behind. Arrange fruit pieces over arugula.
  3. Slice avocado, and arrange over arugula. Sprinkle with almonds and sesame seeds.
  4. Make vinaigrette: place olive oil, rice vinegar, honey, and salt in a jar. Seal jar with a lid, and shake to combine ingreidents. Drizzle dressing over salad and toss!

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Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette
Cilantro Lime Vinaigrette

Hello there! If you are a regular reader of this blog, you might be surprised to be hearing from me today. You've probably noticed I post recipes twice a week, and almost never on the weekend. But here I am, posting a recipe on the weekend. 

Most of you are probably reading this long after I hit "publish" of course, and it could be any day of the week. Hello to you as well! 👋

Have a summery salad that needs some lift? This dressing. Found yourself with a burrito bowl in need of a bit more sauce? This dressing. About to eat an avocado with a spoon? You guessed it, a drizzle of this over top will take it over the edge. 

Cilantro Lime Vinaigrette
Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette

Published June 24, 2017 by

Best friends with avocados, burrito bowls, and roasted corn.

Serves: 4   |    Total Time: 10 minutes



Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup cilantro
  • 1/16 teaspoon each salt & pepper 
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Directions:

  1. Place all ingredients in a blender and blend for 1 minute, until emulsified. Pour over a salad or store in an air-tight container in the fridge for up to a week. Enjoy!

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Cranberry Waldorf Slaw with Poppy Seed Dressing

Waldorf Slaw with Poppy Seed Dressing

CRUNCH. That’s what you get with this salad. Cabbage adds far more body and crunch and to salads than most greens, but this recipe doesn’t stop there. Crisp apples are cut into match sticks, sweet and bright. Celery and fresh fennel add their own types of crunch to the bowl (is celery the crunchiest vegetable of them all, or what?). And, walnuts. Also crunchy, but with a nutty, rich side that contracts well with the raw vegetables. In fact, the only two ingredients in this salad that aren’t crunch are dried cranberries—which add a nice contrast and keep the fall parade going—and the salad dressing, which brings everything together.

Potluck-ready or delicious as a side to your favorite sandwich. The other win? This salad keeps really well, so you can each fresh veggies effortlessly all week, if you want.

Waldorf Slaw with Poppy Seed Dressing
Waldorf Slaw with Poppy Seed Dressing

Cranberry Waldorf Slaw with Poppy Seed Dressing

Published September 21, 2015 by

Serves: 6   |    Active Time: 15 minutes



Ingredients:

  • 1/2 head of green cabbage, shaved thin
  • 1 bulb of fennel, green parts removed, and sliced thin
  • 2-3 stalks of celery, diced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted walnut pieces
  • 1 apple, cored and sliced into matchsticks
  • Poppy Seed dressing, to taste

  • Directions:

    1. Combine sliced vegetables in a large salad bowl.
    2. Just before serving, drizzle with dressing to taste, and toss. Serve.
    3. Note: This salad keeps well as left overs — if you anticipate having leftovers, only dress the amount you’re going to eat now. Store the slaw in an airtight container. Dress leftovers when ready to eat, and toss.

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