It's raining and muggy outside. Picky Pants has plans to golf and I'm happily snuggled up with my computer. I rooted through my refrigerator for some salad toppings and got kind of creative. There were two grapefruits sitting in my fridge I hadn't touched in a week. Eek! Time to use them up! I cut one in half, saved the other half for breakfast and squeezed the juice ontop of my salad for a refreshing dressing!
1/2 Hass Avacado
1/2 Grapefruit
1 Mango (I took off the peeling with a potato peeler)
Sprinkle of blue cheese
Dusting of chopped red onion
Handful shredded carrott
1 TBSP homemade hummus (or store bought, of course!)
Spinach leaves
Slice the Avacado in half long-ways. Quickly wrap the half you're not using with plastic. Might want to squirt some lemon juice in it too, to keep it from getting brown. Use a spoon to loosen the avacado from the shell or peeling. Slice it any way you want. I like to 'chunk' it.
Take the Mango and peel it with a potato peeler. There's a hard core inside a mango, just like an apple. So, slice it like you would an apple with a knife. You can slice in long pieces or chunks. You're preference.
Chop just a bit of red onion. (or skip it if it's too strong!)
Assemble your salad with the spinach on the bottom of the bowl. (I always like to shred my spinach once, just so leaves aren't hanging from my mouth when I take a bite) Place the Mango, Avacado, Carrot, Blue Cheese, Homemade Hummus and onion ontop of the spinach. Make it pretty =)
Squeeze half of the grapefruit (be careful of seeds!) onto your salad. You can even scrape out parts of the pulp and stick it on top of your salad. You can also add just a bit of splenda, honey or agave to sweeten it up a bit, but I don't think you need it!
The flavors are awesome. The sour grapefruit mixes well with the nutty avacado and sweet mango. It's delicious with a kick of spicy hummus and tangy red onion.
Mangi! Mangi!
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