This bright and fresh Avocado and Grapefruit Salad is chunky like a salsa and can be served as a salad, appetizer or as a garnish for chicken or fish.
My 8-year old princess is participating in a big musical theater production. It is her first time doing this. It is the first time I am doing this. I am the shy, quiet type that never seeks the lime light or center stage. Having a loud daughter who loves to sing and dance is beyond foreign for me. And here I am shuffling her to and from rehearsals, working on hair and makeup – adding more chaos to our family’s life.
The Professor is now 13 and he is in show choir at his middle school. The selling point for him when he was asked to join was a performance at Disneyland. But despite his ulterior motives, he’s been loving the singing, dancing and performing.
I continue to curl and shrivel into the shadows, but I am cheering loudly.
Having kids has taught me that as parents, we have to bend and change to adjust with the meteors that they send our way. My husband hates musicals. He has a serious LOATHING for musicals. But he loves his kids and we cheer together.
As I am guiding and advising my kids, showing them the joys of life, new roads to travel, even simple foods to sample, my kids are teaching me life lessons, too.
So with Mother’s Day fast approaching this weekend, I will be attending my daughter’s musical. She is a seagull and a seahorse in the production of The Little Mermaid. I will be squirming to find her on stage along with the other 100-some-odd kids singing with her. I will cheer loudly and beam with pride, knowing that she is doing something that terrifies me.
And I will gain strength knowing that my kids are growing up, spreading their wings and finding their own voices in this journey called life.
Neither of my kids would eat this salad, of course. The boys only wanted the grapefruit, my daughter picked out the avocados. But I will continue to make and offer them foods knowing they won’t like. Eventually, they will like it and will eat it. Until then, more for me and the hubby!
To all the moms out there, Happy Mother’s Day!
Perfect alone, as an appetizer or as a garnish for chicken, pork, fish and seafood.
Got leftover chicken? Check out my post with over 40 ideas for that leftover chicken!
- 1 grapefruit
- 2 medium avocados
- 3 baby bell peppers, seeded
- 2 TBS red onion
- 1 cup cilantro, fresh
- 1 TBS extra virgin olive oil
- 1 tsp lime juice
Using a sharp pairing knife, peel and coarsely chop the grapefruit into 1/2-inch pieces.
Transfer grapefruit pieces and any remaining juice to a large serving bowl.
Remove skin, pit and coarsely chop the avocados into 1/2-inch pieces.
Transfer avocado pieces to the serving bowl.
Cut bell peppers, red onion and cilantro into small pieces and transfer to the serving bowl.
In a small bowl, whisk together olive oil and lime juice. Pour over salad. Toss gently to dress the salad. Refrigerate for one hour, or until ready to serve.
Serving Suggestions: Serve with your favorite white meat, like chicken or pork. Also wonderful with shrimp, crab and fish. Serve with tortilla chips for a chunky salsa.
Cooking Tips: Substitute cilantro with fresh mint.
Amount Per Serving: Calories: 245Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 11mgCarbohydrates: 22gFiber: 9gSugar: 7gProtein: 3g