Grapefruit and Crispy Avocado Salad
- 2 pink grapefruits
- 1 cup brown rice crackers (about half of a 3.5-ounce package)
- 1 teaspoon sea salt
- 1 egg
- 2 firm but ripe avocados
- 4 cups mixed baby lettuces
- ½ cup thinly sliced radishes (optional)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons whole-milk Greek yogurtor sour cream
- 1 tablespoon agave nectar
- Sea salt and freshly ground pepper
Instructions:
Though this salad looks quite summery, the best-tasting citrus is actually available in the winter and early spring, when grapefruits have a sweetness to them instead of being strictly mouth-puckering.
- To segment the grapefruit, cut a slice off the bottom to create a flat surface. Place the grapefruit on the flat bottom and, using a chef’s knife, cut from the top down following the curve of the fruit, removing all of the skin and the white pith. Working over a bowl to collect the juice, use a paring knife to slice along the membranes of the fruit, removing the small wedges between the membranes and reserving them in the bowl with their juices.
- Preheat the oven to 450°F and line a baking sheet with parchment paper or foil.
- Grind the rice crackers in a food processor until you get an even, sandlike texture. Transfer the cracker meal to a shallow bowl. Stir in the salt. In another shallow bowl, whisk the egg. Peel the avocados and cut into 1-inch wedges.
- Dredge an avocado slice in the egg, letting the extra drip off, then dredge it in the cracker meal. Place the slice on the baking sheet, curved ends up. Repeat with the remaining avocado slices and bake until toasty brown, 12 to 14 minutes. Remove from the oven and let cool.
- In a large bowl, combine the lettuce, grapefruit segments (reserving their juice), and radishes.To make the dressing, add to the reserved (about ¼ cup) grapefruit juice the olive oil, yogurt, agave nectar, and a generous pinch of salt and pepper. Whisk to combine.
- Add half of the dressing to the lettuce mixture and toss to combine. Taste and add more dressing to taste, if you like. Divide the dressed salad among 6 plates and top each serving with a few slices of the crispy avocado. Serve immediately.
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