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Avocado and Grapefruit Salad with Aji Panca Vinaigrette
Aji panca's light fruitiness pairs well with assertive, aromatic grapefruit and buttery avocado—it plays off their best attributes and brings them closer together. Though this a decidedly winter salad, it feels summery, and it'd be the perfect accompaniment for a winter grill fest-turned-taco night. Or dice the fruit fine and pile it on toast for breakfast. Yes, you'll need to segment your grapefruit for this, but once you get a little practice it's easy and kind of fun. If you buy an extra couple practice grapefruit you'll be a pro by serving time.
Avocado and Grapefruit Salad with Aji Panca Vinaigrette
About This Recipe
| Yield: | 4 |
| Active time: | 7 minutes |
| Total time: | 7 minutes |
| This recipe appears in: | Spice Hunting: Aji Panca |
Ingredients
- 2 large ruby grapefruits, cut into segments, juice reserved
- 2 ripe Hass avocados, cut in half and sliced 1/4 inch thick
- 4-6 tablespoons red onion, diced fine, divided
- 4 teaspoons aji panca (or pasilla chile), ground (about 1 large chile)
- 4 tablespoons fruity extra virgin olive oil, divided
- Coarse salt, to taste
Procedures
-
1
Arrange grapefruit and avocado on four plates. Top with sprinkles of red onion and aji panca. On each plate, drizzle 2 teaspoons reserved grapefruit juice over avocado slices, covering well to prevent browning. Then drizzle 1 tablespoon olive oil over each plate. Add salt, mostly on avocado, to taste, starting with 1/4 teaspoon per plate. Serve immediately.
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