I’ll be honest. This is a rather polarizing salad. At least in my house it is. I contend that the flavors of tart grapefruit, mild mahimahi, creamy avocado, and a lime-honey vinaigrette all mixed up together make for an explosion of deliciously contrasting flavors and textures. The rest of my family, on the other hand, is not so keen.
Grapefruit isn’t just an acquired taste. Apparently our taste perception of it and several other bitter foods depends on our genetics. (So I can give my husband and kids a pass.) But if you’re one of those fortunate people who can enjoy grapefruit, now is the time to do so–at least in Arizona, where we live.
This grapefruity recipe comes from Real Simple, a magazine that generally lives up to its name. But to take a simple recipe and make it even easier for weeknight dinnertime, I swapped out grilled fresh mahimahi for Trader Joe’s frozen mahimahi burgers. They may not be quite as pretty as grilled fillets, but these burgers, diced, turned assembly of this salad into a total breeze. Plus, they’re a WHOLE lot less expensive than what my regular grocery store charges for mahimahi.
I enjoyed this flavor combo so much on Thursday evening that I recreated it for my Lenten Fish Friday. If you observe Lent or just need a light, refreshing, easy lunch or dinner, you can’t go wrong with this healthy salad…
…unless you’re genetically predisposed to hate grapefruit.