This recipe--along with other scrumptious recipes inspired by the Hawaiian Islands--can be found in my brand new release, MOLTEN DEATH. It's a flavorful and eye-pleasing composed salad, all of which can be prepared in advance save for the avocado slices (which turn brown quickly once cut). The tartness of the grapefruit provides a lovely contrast to the richness of the avocado, and the combination of the refreshing papaya and yogurt with the bite of the vinegar and peppery papaya seeds makes for a zesty dressing.
I like to prepare this recipe as individual, composed salads, to highlight the different colors and textures of the dish, but the downside to this is that the dressing isn’t mixed in with the lettuce. So if you prefer, feel free to toss everything together in one bowl and then plate it up.
Grapefruit and Avocado Salad with Papaya-Yogurt Dressing
(serves 4)
Ingredients for the Dressing
(makes about ¾ cup—more than you’ll need for four people)
½ cup fresh papaya, cut into rough chunks
1 tablespoon papaya seeds
¼ cup plain full-fat yogurt
2 tablespoons apple cider vinegar
1 tablespoon lime juice
1 teaspoon honey
¼ teaspoon cumin powder
1/8 teaspoon salt
2 tablespoons olive oil
1 tablespoon water
1 tablespoon juice from the cut up grapefruit
Ingredients for the Salad
1 large pink grapefruit
1 large avocado
4 cups butter or other green leaf lettuce, washed and torn into bite-size pieces
Directions
Place all the dressing ingredients into a blender except for the olive oil, water, and grapefruit juice.
Blend at a high speed, pushing the contents down the sides of the blender as needed, until the dressing is well blended and the papaya seeds are the size of small specks.
Add the oil to the blender and pulse a couple times, till well-blended. Then add the water, and pulse one or more times more. If it’s still too thick, feel free to add more water, a teaspoon at a time. Scrape the dressing into a small pitcher and refrigerate until time for service.
Using a very sharp knife, slice the top and bottom (the “poles”) off the grapefruit, then, cutting from the north to the south pole, slice off the skin and the white pith of the fruit.
Place the peeled grapefruit on a large plate (to catch the juices that run off). Turn it on its side and cut into thin slices, latitudinally, then cut these slices into bite-size pieces, removing any remaining pith or tough pieces of membrane you desire. Place the grapefruit pieces and any accumulated juice into a bowl, and refrigerate till service. (All steps up until now may be done several hours in advance.)
Divide the lettuce among four large plates. Cut the avocado in half from top to bottom, then cut the halves in half, so you have four quarter-avocado pieces. Discard the pit, then peel the skin off the avocado pieces.
Set two of the quarters together face down so they make a half, which makes it easy to slice. Then cut them into thin slices, and arrange one quarter of the avocado on each plate on top of the lettuce. Repeat with the other half of the avocado.
Scatter the grapefruit pieces on top of the lettuce and avocado, retaining the accumulated juice in the bowl.
Stir 1 tablespoon of the grapefruit juice into the dressing (more, if it needs additional thinning), then drizzle the dressing on top of the salad. (Note: You will likely have far more dressing than you need; don’t overdress the salads!)
🌴 🍋 🌿
Now available!
Orchid Isle Mystery, book 1
Buy link here
“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”
Booklist
This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.
Advance praise for MOLTEN DEATH:
“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”
--New York Times bestselling author Jenn McKinlay
“a terrific debut to a series that will go on my must read list!”
--USA Today bestselling author Deborah Crombie
Nominated for the Lefty Award
for Best Humorous Mystery!
This newest Sally Solari mystery
is available for purchase here !
Praise for A SENSE FOR MURDER:
“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”
--Publishers Weekly
“An enjoyable read for mystery mavens and foodies alike.”
--Kirkus Reviews
Justice is Served: A Tale of Scallops,
the Law, and Cooking for RBG
is a finalist for the coveted
IBPA Benjamin Franklin Award!
(winner to be announced April 26)
Buy link here
-Foreword Reviews (starred review)
"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."
-Karen Shimizu, executive editor, Food & Wine-
All of the Sally Solari Mysteries are available through Amazon, Barnes and Noble, and Bookshop.
