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Make most of fresh winter flavors with this bright combination

Recipe: Grapefruit, avocado and fennel salad looks pretty, tastes great

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Bright flavors of winter blend in this easy and refreshing salad. (Photo: Debbie Arrington)


Salads are at their best when they showcase fresh flavors of the season. And some colorful combinations look as good as they taste.

This salad combines fresh ruby red or pink grapefruit with avocado, set against a bed of crunchy fennel and cabbage. The pink tones of the citrus and red onion contrast nicely in color, flavor and texture with the pale green avocado and near-white fennel and cabbage.

The choice of red or pink grapefruit is more than just the color; they tend to be sweeter than their yellow or white counterparts. This salad also works well with navel oranges or mandarins.

Whichever citrus you use, this salad brightens up any winter meal.

Grapefruit, avocado and fennel salad

Makes 2 large servings or 4 side salad servings

Ingredients:

1 red or pink grapefruit, peeled, sectioned and chopped
1 avocado, chopped
1 cup fennel, thinly sliced
1 cup cabbage, thinly sliced
¼ cup red onion, diced

For vinaigrette:
2 tablespoons grapefruit or orange juice
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
¼ teaspoon paprika
½ teaspoon sugar
Salt and pepper to taste
Instructions:

In a large salad bowl, combine grapefruit, avocado, fennel, cabbage and red onion.
In a jar, combine grapefruit or orange juice, balsamic vinegar, olive oil, paprika, sugar, salt and pepper. Cover jar tightly and shake until blended.
Pour vinaigrette over grapefruit mixture in bowl. Toss gently. Serve immediately.

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Garden Checklist for week of May 18

Get outside early in the morning while temperatures are still cool – and get to work!

* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest cabbage, lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters. Transplant seedlings for many of the same flowers.

* Plant dahlia tubers.

* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Are birds picking your fruit off trees before it’s ripe? Try hanging strips of aluminum foil on tree branches. The shiny, dangling strips help deter birds from making themselves at home.

* As spring-flowering shrubs finish blooming, give them a little pruning to shape them, removing old and dead wood. Lightly trim azaleas, fuchsias and marguerites for bushier plants.

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