Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
Spice up your grapefruit with a salad from Tom Douglas.(AP Photo/File)

Ingredient of the Week: Grapefruit

Most people eat grapefruit the same way: section it, and spoon out the little wedges of juicy, tart fruit, or drink the juice. But if you want a way to spice up this beautiful fruit, look no further than chef Tom Douglas' avocado-chorizo-grapefruit salad.

He recommends taking Spanish chorizo and "cutting it up into little pieces," and render the fat out so "it gets nice and crispy," he says. Then take a small head of bib lettuce and mix the inner leaves with chunks of fresh avocado. Then, mix some black olive vinaigrette, and keep it on the side. Take a serrated or very sharp paring knife and scoop out the grapefruit meat - it helps if you peel the grapefruit first.

Toss the salad with the vinaigrette and garnish, "like you would with bacon," he says, with the chorizo.

Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.

Cait Walsh, MyNorthwest Writer
Caitlyn Walsh is a regular lifestyles contributor for MyNorthwest. She enjoys reading and hiking, as well as perusing all the cat videos the Internet has to offer.
ATTENTION COMMENTERS: We've changed our comments, but want to keep you in the conversation.
Please login below with your Facebook, Twitter, Google+ or Disqus account. Existing MyNorthwest account holders will need to create a new Disqus account or use one of the social logins provided below. Thank you.
comments powered by Disqus

In the community
Do you know an exceptional citizen who has impacted and inspired others?
KIRO Radio and WSECU would like to recognize six oustanding citizens this year. Nominate them to be recognized and to receive a $2,000 charitable grant.