Sometimes I’ll come across a recipe with ingredients that have absolutely no right to be mixed together. It’s hard to believe that anyone would combine these things, and that the result would come out even remotely edible. These recipes often intrigue me, because they sound so awful that if anyone has taken the time to embarrass themselves like this, there must be something to it. The following is one of those recipes.
I came across this dish while binge watching season one of Queer Eye. I couldn’t believe what I was seeing. But it was pretty, and weird enough to be worth trying. And it turns out that I LOVE it. Trust me. Try it. You’ll be amazed, and your friends will be, too, because even though it takes very little effort, it looks and tastes like it comes from a Michelin star restaurant.
1 Pink Grapefruit
1 tbsp Dijon mustard
1 pinch kosher salt
Cut the avocado in half, then cut the halves into half inch slices. Cut both ends off the grapefruit, and then slice off the rest of the skin so the fruit is totally exposed. Peel the fruit sections from the surrounding skin. (The goal is to only have the pretty pink fruit parts). Hold back the two most mangled sections of the grapefruit for juice for the dressing. Arrange the fruit and avocado together in a bowl. (The color contrasts are beautiful!)
Squeeze the grapefruit juice from two leftover sections into a bowl. Add 1 tbsp Dijon mustard, and a pinch of kosher salt. Mix together. This mixture constitutes 1/3 of the dressing. Now add twice as much olive oil. Mix together, and drizzle over the salad.
I know. Weird. But trust me. Try it! And tell me what you think!