This salad graduated from a romaine based recipe, to a savory cold-pressed juice, to a creative play on vegan sashimi. Equally delicious and unique, this is one of my favorite flavor combinations in the world. I cannot get enough of it.
1 cucumber, cut into thin slices
1 to 2 ruby red grapefruits, peeled and cut into segments
1 fennel bulb, cut into very thin slices
1 ripe avocado, cut into small chunks
fennel fronds, as garnish
1/2 grapefrut, juiced
2 Tablespoons champagne vinegar
1 Tablespoon dijon mustard
1 Tablespoon agave
salt and white pepper, to taste
For this sashimi-style variation, I prepare my grapefruit segments first. I like to say it is so I know how much I will be making, which is partially true, but it's mostly because I need to know how much I'm left with after I screw up more than a few tries. Depending on what my net ends up being after this challenge, only then do I cut my cucumber "bases". Real life.
Squeeze half of a grapefruit into a small bowl. Then whisk in the vinegar, agave and dijon mustard, and finish with salt and pepper to draw out the flavors. Set aside.
To assemble, I set out my presentation tray and lay out the cucumber slices. Gingerly set the grapefruit slices on top of the cucumber and finish with a fennel slice, avocado, pine nuts and fennel fronds. Using a small spoon, drizzle, not drench, with dressing.
How to eat? Very carefully, ha! Enjoy with your impeccably clean fingers, of course.