Avocado and Grapefruit Salad with Basil Vinaigrette

Hello May, hello summer food. It's not quite summer yet, but I am diving in to colorful food. I love indulging in seasonal dishes and this salad 100% fits the bill for the current season. 

The avocado and grapefruit combination is delicious, but the star of the show is the basil vinaigrette. The recipe comes from Gaby at What's Gaby Cooking. I've made this a few times and every time I'm reminded that I should make it more. It's amazing as a salad dressing, but also so good over fish, chicken, in replace of pesto, as a marinade, basically anything. I used it as a pizza sauce, so stay tuned for more on that. 

I've been making this salad for lunches and just keeping all of the components sliced and prepped in the fridge so I can toss it all together fresh once lunch time comes. Although, this salad would be great with salmon added to make it more filling or as a side with grilled meats or burgers. 

Avocado and Grapefruit Salad
yields 3-4 servings

1 large grapefruit
1 large hass avocado
5 oz mixed green or spring green lettuce
3 green onions, whites and greens, thinly sliced
Basil Vinaigrette (recipe below)
Maldon salt

Using a small sharp knife, peel your grapefruit. Start from the top and peel down as if you were going from the North to South Pole. Then slice thin rings and then cut each ring into fourths so you get triangular shapes. Then cut your avocado in half short ways. Remove the pit and slice into rings like you did the grapefruit, and then in half. Once your components are all sliced and ready it's time to assembly.

In a large bowl add your greens. Top with your grapefruit segments, avocado slices and green onions. Drizzle over a good portion of the basil vinaigrette. With two large spoons toss until the vinaigrette is incorporated. Top with a sprinkle of Maldon salt and enjoy! 

Basil Vinaigrette original recipe from What's Gaby Cooking 
yields ~1 cup

1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
1 clove garlic
1/2 tsp. red pepper flakes
1/2 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. salt

Combine all the ingredients in a food processor or high powered blender and until smooth. It will be a little thiner than pesto. Store in a mason jar or sealed tight container. Vinaigrette will stay good for up to 3 days in the fridge.

Serve as a salad dressing, spread on pizza, sandwiches, and wraps or over pasta in replace of pesto. Also great as a marinade for fish or drizzled over the top.