This salad can be made with any variety of citrus – or all one kind if you so choose. In addition, you can slice the fruit or separate into sections.
3 tablespoons mild rice vinegar or light fruit vinegar (see Sam’s Cooking Tip)
1 extra virgin olive oil
1 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper to taste
1 seedless red grapefruit
1 navel orange
1 avocado, ripe but still firm
1)Mix vinegar, oil, cilantro, salt and pepper to taste. Set aside.
2)Peel and cut grapefruit, tangelo and orange into sections or slices. Halve and peel avocado, then cut into thin slices, crosswise.
3)Arrange citrus and avocado alternately (1 avocado slice for every 2 or 3 citrus sections) in a ring on the outside of a platter. Then form a smaller ring inside the larger ring. Pour dressing over and serve. Serves 4.
Sam’s Cooking Tip: I first made this salad with mango vinegar and it was terrific. The reason was that the vinegar is very low in acid (about 3%) with an intense fruit flavor. Mango vinegar is made by Consorzio and is available at Williams-Sonoma and better food stores. In its place use a low-acid vinegar such as a rice wine vinegar or another fruit vinegar.