Gluten Freebird

As soon as the weather heats up, my appetite chills. I only want salads for dinner and like them as simple as possible.

This, one of my of my favorite salads, has every flavor profile you could possibly yearn for in a salad. The inspiration for this baby comes from 17th Street Cafe on Montana in Santa Monica. I used to drop in at least weekly for this salad when I lived in L.A. Here’s why.

In one corner, we’ve got tangy, dripping slices of ruby grapefruit.

Segmented grapefruit is something that I always try to keep on hand. I slurp it up pre-gym or as a snack and peel more when I’m watching nightly news. They’re perfect in this salad and keep in tupperware for several days.

Meanwhile, in other corners, you’ll also find crunchy pinenuts, scallions, butter lettuce, avocado (the crown jewel), and an easy homemade sesame vinaigrette. So what if there are several corners. This is a hexagonal salad that is easily manipulated. With so many flavors, textures and bite combinations, this salad will keep dinner interesting.

The restaurant’s version includes shredded chicken, which I omit. Add back in if you want. The dressing is a fabulous, soy-free spritzer, which would work in place of any Chinese chicken salad dressing.

Tweak the main ingredients to suit your pantry and taste buds. Mandarin oranges, garlic scapes, rice noodles, bell peppers, and spinach would also go well, but use whatever seems coolest to you.

Grapefruit and Avocado Salad

(Inspired by 17th Street Cafe)

Serves 4

For the Dressing (can be easily doubled or quintupled):
1 tbs sesame oil
3 tbs rice vinegar
1 tsp ginger, minced
2 tsp scallions, minced
Salt
Pepper

For the Salad:
1/2 head butter lettuce
2 scallions, dark green parts discarded
1/4 cup pine nuts
1 ruby red grapefruit, segmented
1 avocado

To make the dressing, add the first four ingredients to a bowl, whisk vigorously. Season with salt and pepper and adjust oil and vinegar to taste.

Rinse, spin and tear apart lettuce leaves. Add to a large bowl.
Chop scallions, add to lettuce along with pine nuts. Mix and add dressing.

Halve and pit avocado, making vertical slices.

Plate the lettuce mixture, topping each heap with avocado, grapefruit and a generous spoonful of dressing. Top each off with a twist of black pepper.