I love this salad so much. I don’t know what it is, but while I was pregnant I was a grapefruit fiend. Grapefruit everything! It has such a lovely balance of sweet, tart, and bitter, and when combined with nutty avocado and creamy coconut, every bite is balanced and bright. I added a bit of cilantro and black sesame seeds because, why not. This is a fabulous option if you’re on a cleanse or looking for something simple and clean. And trust me, the coconut vinaigrette will become a favorite quickly – it’s good with everything, and can be dressed up with curry powder to make something Thai or Indian inspired quickly.

INGREDIENTS:

Serves 4

3 ruby red grapefruit

3 ripe avocados, halved and sliced 1/4 inch thick

1 lime, juiced

1/2 cup canned coconut milk

2 tablespoons olive oil, plus more for garnish

1/4 cup roughly chopped cilantro leaved

Salt and Pepper to taste

Black sesame, for garnish

DIRECTIONS:

To prepare the grapefruit, chop off the top and bottom so it sits flat on the counter. With a paring knife, slice off the peel and pith, so that only the flesh shoes. Pick up the grapefruit, and carefully slice between the white membrane, letting slices slip out into a bowl. Once you’ve cut out every slice, squeeze the remaining grapefruit flesh over the slices in the bowl.

To make the vinaigrette, combine the coconut milk, lime juice, olive oil, and a touch of salt and pepper in a blender and puree until smooth.

On a platter, combine the grapefruit and avocado, top with a drizzle of vinaigrette, some salt and pepper, and finish with cilantro and black sesame seeds.