It has been two and a half years since I posted anything on this blog (except for a couple posts maybe). I missed you! Life has been full of events, happy and sad. Mostly happy. We are now a family of four. Luca was born last June. Hanae is now a two and a half years old toddler. They are the most perfect children on Earth. :-)
Needless to say, though, that our cooking habits have changed quite a bit. We haven't given up on the healthy and tasty criteria, but everything has to be prepared quickly or we would never eat. I am hoping to find the time to blog regularly again (weekly?) as we are starting to settle in. The recipes will be simpler than ever. And you should try them on your kids! Hanae eats pretty much everything we do.
So let's start with this refreshing salad for the Indian summer (temperatures are high in the Bay these days). Keep it in the refrigerator until it is time to serve it as it is best chilled.
- 2 pink grapefruits
- 1 or 2 avocados
- 1/2 lbs cooked shrimp salad (that's a big handful)
- about 2 tablespoons vinaigrette salad dressing (recipe here) – Dijon mustard, red wine vinegar, oil (sunflower + olive for instance), salt and pepper
- Prepare the grapefruits by peeling them then removing the skin from each wedge and cutting the flesh in two. Make sure to work above a salad bowl to collect the juice. This is the hardest part of the recipe but it can go really fast once you have some practice.
- Cut the avocados into small cubes. I find that the quickest way to do this is to cut each avocado in half, trace squares with a knife in the flesh, all the way down to the shell. Then flip the half avocado and press on the skin/shell to detach the cubes into the salad bowl.
- Rince the shrimp, dry in a paper towel. Add to the salad bowl.
- Prepare the vinaigrette by combining 1 tbsp Dijon mustard, 1 tbsp vinegar, 3 tbsp oil, 1 pinch salt and some freshly ground black pepper. The quickest way is to pour all ingredients into a jar, close the lid and shake.
- Add the dressing and toss.