Rocket, Avocado, Artichoke & Pink Grapefruit Salad

Isn’t it strange how you don’t eat something for ages, and one day you suddenly have a yen for it? That happened with me and pink grapefruit recently.  I was never a fan of grapefruit for a long time, but somehow its tart flavour and cheerful pinkness was exactly what I needed, so for the first time in literally years, a grapefruit found its way into my shopping basket.  What joy!  It went as perfectly in my salad as I could have hoped, and the result was a combination of smooth, juicy, peppery, bitter, sweet and salty.  And it only took 5 minutes to make.

50g Rocket

1 pink Grapefruit

1 Avocado

1 small jar Artichokes in brine or oil

1tbls Olive Oil (this could be from the jar of artichokes)

1. Cut the grapefruit in half across its middle.  Over a bowl, lide a knife around the circumference, between the pith and the flesh.  Slide the knife between both remaining edges of each segment, between the pith and the flesh.  You should now be able to slide out perfect grapefruit segments with no pith.  Place them in a bowl, and squeeze over the remaining grapefruit juice.

2. Place the rocket in a serving dish.  Halve the avocado and cut the flesh into cubes.  Add them to the rocket.  Either add the artichokes as they are, or cut them into smaller segments if they are large pieces.

3. Sprinkle over the olive oil, and some of the grapefruit juice.  You could add a few chopped walnuts for some extra flavour and texture if you like.  Serve with grilled meat, fish, stuffed vegetables, or just about anything, really!