It’s the tail end of the grapefruit season, but I’m still swooning over them and slipping them into just about every meal. These big juicy citrus fruits have helped me endure the unrelenting grip of this brutal winter with their bright, sunny goodness.
Now the snow is gone and life is good. Spring is here. So, today I’m celebrating with a salad featuring my fave—grapefruit—and a sampling of some of Mother Earth’s other divine seasonal offerings– asparagus, radishes, pea sprouts and steelhead trout. The Asian-inspired dressing with ginger, scallions, rice wine vinegar and sesame unites these seemingly loosely related, springtime ingredients.
My crush on grapefruits is seasonal, but avocados rock my boat year round. I almost always have three or four them ripening on my countertop. I smear them on toast, whisk them into dressings, add them to smoothies and, of course, slice them into salads. In my humble opinion, avocados taste good in just about everything and this salad is no exception. The creamy, buttery, smoky richness of the avocado is the perfect balance to all the other clean, bright flavors.
Steelhead trout is not always readily available – but when it is, do yourself and favor and snap some up. This variety of trout has a lovely salmon-like silky richness to it, but it’s milder and a bit less oily. This salad is also great with salmon, smoked trout, smoked salmon or arctic char.
If you’ve never had wasabi peas in your salad, you’re in for treat. Like nuts, they add a welcome crunch and they get extra points for their big, zippy heat. These crunchy bits of peas will give your salads some zing.
And all together these seasonal ingredients make me wanna sing: Spring, she is here!
Asparagus, Pea Sprout, Avocado & Grapefruit Salad with Steelhead Trout & Ginger Dressing
To segment grapefruit, slice 1/2-inch from the toop and bottom of the grapefruit. Use a knife to slice off the rind and white pith. Holding the fruit over a bowl to catch the juice, slip your knife along the seam and pop the segment out.
You can substitute the steelhead trout with salmon, smoked trout, smoked salmon or arctic char.
- ½ pound asparagus, woody ends trimmed, cut on the bias into 2-inch pieces
- 1 pink grapefruit, peeled, segmented, excess juice reserved and segments cut in half.
- 2 cups pea sprouts cut into half
- ½ cup sliced radishes
- ½ avocado, sliced
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1 teaspoon grated ginger
- 2 tablespoons minced scallions
- 3 teaspoons sesame oil
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground pepper
- ¾ pound steelhead trout
- ¼ cup wasabi peas, crushed
- Adjust oven rack to 4 inches from broiler elements and preheat oven to broil setting. Line sheet pan with foil, then oil foil.
- Cook the asparagus in a small saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Combine the asparagus with grapefruit segments, pea sprouts, radishes and avocados in a medium bowl.
- Whisk 2 tablespoons of reserved grapefruit juice, vinegar, honey, ginger, scallions, 2 teaspoons sesame oil and vegetable oil in a small bowl. Season with salt and pepper.
- Place fish on prepared baking sheet and brush with remaining sesame oil and season with salt and pepper. Broil until just cooked through, about 8 minutes.
- Toss asparagus mixture with just enough dressing to lightly coat. Arrange salads on plates and top with trout. Drizzle remaining dressing on fish and top with crushed wasabi peas. Serve.