January is here, so it’s time to break out the salads in earnest, but it’s also time to hit seasonal, nutrient powerhouses such as grapefruit and avocados. Grapefruit have long been known as beneficial, but we’re finally starting to figure out that the good-for-you fats in avocados also count as health food.
Unlike lettuce-only salads, this one will keep you full for longer, especially with an avocado-based dressing, says “Pure Food” (Clarkson Potter, $19.99) author Veronica Bosgraaf. Even before the avocado toast craze of 2015 (or was it 2014?), she had been known to eat an entire avocado in one sitting.
Bibb Lettuce with Grapefruit, Avocado and Creamy Avocado Dressing
For the dressing:
1/2 cup grapeseed or olive oil
1 Tbsp. honey
1 garlic clove
1 medium avocado, peeled, pitted and chopped
Juice of 1 lime
1/4 cup fresh orange juice
Sea salt and freshly ground black pepper
1 head Bibb lettuce
1 pink grapefruit, peeled and sectioned
1 medium avocado, peeled, pitted and sliced
1/2 cup slivered almonds
In a blender, combine the oil, honey, garlic, avocado and lime and orange juices, and season with salt and pepper. Purée until smooth. (The dressing will keep in an airtight container in the refrigerator for up to 3 days.)
Carefully remove the core of the lettuce, keeping the head intact. Rinse well and then remove the leaves one at a time and lay them in a serving bowl. Top the lettuce with the grapefruit, avocado and almonds and toss gently to combine. Top with the dressing and serve. Serves 4.
— From “Pure Food: Eat Clean with Seasonal, Plant-Based Recipes” by Veronica Bosgraaf (Clarkson Potter, $19.99)