This Week’s Winner IS:
Edward Hopper, 1882-1967
Tables for Ladies, 1930
Oil on Canvas, 122.6 x 153 cm
The Metropolitan Museum of Art, New York
American Realist Painter
As summer temperatures in Texas continue to rise, it seems only natural to gravitate towards dishes that are as bright, cool, and refreshing as possible to balance the humid heat that hangs in the air like a listing balloon, and that is what won me over with Dimitra’s recipe.
This colorful summer salad is a lovely expression of balance with the Texas grapefruit, the Boggy Creek sweet onions and the subtlety of the papaya that explode in your mouth much like the way an overly ripe peach or plum releases their juices when you take that first bite. The creaminess of the avocado brings your taste buds back down to earth, rounding out the zing of the lemon-lime dressing.
Plus, I have a major soft spot for salads (I have at least one a day), so I was a bit biased when I made my decision for the winner this week, but I’m pretty sure you’ll agree with me the moment you take your first bite.
Thank you, Dimitra, for taking the time to participate and for sharing your perfect expression of summer!
I actually made this salad twice: first to try the recipe and the second time to photograph the winner. The first time I was able to get my hands on a papaya but the second time, I was forced to improvise because when I went to the store they were out, so I grabbed a mango instead. Each version is equally delicious.
Texas Grapefruit and Avocado Salad
Salad
2 Texas grapefuits, peeled, seeded, and segmented
2 Haas avocados, peeled, seeded and sliced 1/4″
2 cups papaya, peeled, seeded, medium dice
1 Viadialla onion, peeled, cut in half, sliced thin
2 cups red leaf lettuce, washed, drained, torn into bite sized pieces
1 lime for garnish
Dressing
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 teaspoons lime zest
sea salt, to taste
Directions
Combine all ingredients, except avocados, in a large bowl. Combine all dressing ingredients in a small bowl and whisk until well combined. Place salad on a plate and garnish with avocado slices. Drizzle with dressing and garnish with lime slices.
Salad will keep refrigerated for 2 days.
Enjoy!
Tip
Squeeze lime juice over avocados to keep them from oxidizing. Substitute Fredericksburg peaches of your favorite summer fruit for papaya. Red grapes are also a wonderful addition to this salad.
Paul Klee, b Switzerland, 1897-1940
Laughing Gothic, 1915
Watercolor over traces of pencil
on paper mounted on cardboard, 11 3/8 x 6 1/2″
The Museum of Modern Art, New York
Swiss German Cubist & Expressionist Painter
Thanks again to all the participants and keep the recipes coming! There is only one week left and remember, when you submit with Blackbird, you also have the chance to win with Arthouse, where your recipe will be served at their communal dinner on November 20th!
