Ruby red grapefruit, avocado & jicama salad

Who says a salad has to involve lettuce?  

I'm a huge fan of combining raw veggies & fruits (or nuts...herbs...whatever!) into non-traditional salads.  This one is an especially vibrant mix of flavors & textures - tart, tangy grapefruit combined with creamy, decadent avocado & a pop of crunchy jicama.  Yum!

It's a refreshing, bright little dish that would pair great with simple grilled fish or chicken.  Plus, it is the prettiest palette of color...you're bound to impress if you serve this at a dinner party :)

Serves 4

2 ruby red grapefruits
1 avocado - ripe but slightly firm
1/2 medium bulb of jicama

dressing:
1 shallot - minced
1 T. white wine or champagne vinegar
2 T. blood orange olive oil
a pinch of salt
fresh ground pepper

a pinch of cayenne or togarashi (optional)

Cut peel from grapefruit with a knife and carefully remove sections from between the membranes.  Place in a bowl.

Remove peel of jicama with a knife.  Cut jicama crosswise into 1/4 inch slices.  Stack slices and cut into 1/4 inch batons.  Make about one cup. Place in bowl with grapefruit.

Quarter the avocado and slice crosswise. Place in bowl with grapefruit & jicama.

To make dressing, whisk together the shallot, vinegar, blood orange olive oil, and salt & pepper. Pour dressing over grapefruit, avocado, & jicama. VERY GENTLY stir to combine.

Serve with a sprinkle of cayenne or togarashi if desired.

Click HERE or on the video screen below to check out the cute video I made with Kin Community:

cilantro-corn fritters with smashed avocado

These yummy little veggie fritters highlight some of may favorite summer flavors - corn, cilantro & sweet bell peppers. Serve ‘em up with smashed tangy-limey avocados & you have yourself an easy vegetarian dinner or an awesome appetizer if you have peeps to entertain!

serves 4 as a main course, 8 as a starter
(makes about 15 fritters)

3 eggs - beaten
1 t. kosher salt
fresh ground pepper, to taste
3 ears corn, shucked and kernels cut from cob (about 3 cups)
1/2 c. red pepper - diced
1/2 c. green onion - white and green parts chopped
1/2 c. cilantro - chopped
1/2 c. + 1/8 c. flour
grape seed or canola oil

2 avocados - halved, pit removed, but flesh left in skin
1 lime - quartered
kosher salt
fresh ground pepper
chopped cilantro
a couple dashes Cholula hot sauce (optional)

In a large bowl, combine beaten eggs, salt and pepper.  Whisk to combine.  Add the corn, red pepper, green onion, and cilantro to the egg mixture.  Stir until combined.  Add flour 1/4 c. at a time, stirring until all flour is incorporated into the egg and veggie mixture.

Heat enough oil to coat the bottom of a heavy skillet over medium heat.  When hot, add heaping tablespoons of corn batter to the skillet, being careful not to crowd them in the pan (you will need to do more than one batch).    Cook fritters approximately 3 minutes per side or until golden brown and crisp.  Remove and drain on a sheet pan lined with paper towels. 

Wipe skillet clean, heat new oil and repeat with remaining batter.  Depending on the size of your pan, it may take 1 or 2 more batches to finish batter.

For smashed avocados:
Take each avocado half and make crosshatch cuts across the flesh a paring knife (without cutting the skin.)  Gently scrape the flesh from the skin with a fork and mix coarsely.  (You are basically using the skin as a little bowl for the smashed up avocado :).

Top each avocado with a squeeze of lime, a little salt & pepper, a sprinkle of chopped cilantro and some Cholula.  Serve along side cilantro-corn fritters.

Avocado, mango & poached shrimp salad

Here in the Valley, it's been in the triple digits for over a week now.  When it's this hot, you don't have much energy to cook and usually don't have a huge appetite, so it’s so nice to eat a light, cool salad for lunch or dinner.  

Avocados are as good as they can get this time of year and lend a decadent creaminess to the sweet mango and bright lime that flavors the poached shrimp. 

Serves 4

1 pound large peeled, deveined shrimp
1 avocado – ripe but slightly firm, diced
1 c. mango – diced
2 green onions – white & green parts thinly sliced
juice of 2 limes 
Whole butter lettuce leaves
Garnish – fresh torn cilantro


Fill a large bowl with lots of ice & water. 

Bring a medium saucepan of water & a couple tablespoons of kosher salt to a boil.  Add shrimp and cook for 2 minutes.  Drain shrimp in colander and immediately add to ice water.  Cool completely.

Prepare & combine your avocado, mango & green onion in a large bowl.

Add cooled to shrimp mixture.  Pour lime juice over salad and season with kosher salt and fresh ground pepper and olive oil.  Gently fold all ingredients together.

Spoon into lettuce cups and garnish with cilantro. 

Here is the recipe video from Kin Community: