Spicy Cilantro Citrus Vinaigrette: Begin by prepping the fresh ingredients. Mince ½ of a shallot, ½ teaspoon of a serrano chile pepper, and 2 teaspoons of cilantro.

If you don’t like things too spicy, you should remove the pith and the seeds from the serrano before mincing it. The white pith is where most of the heat comes from, not the seeds. If you can’t tolerate any eat, just leave the chile out.

You can make your cilantro last longer by storing it how I do in the video. Trim the ends of the bunch, and place it in a jar with water, just like cut flowers.

Add the ½ cup olive oil, 3 tablespoons lime juice, 1 ½ teaspoons lime zest, shallots, serrano chile, cilantro, ¼ teaspoon sea salt, and 1 teaspoon sugar to a mixing bowl and whisk together until the salt and sugar fully dissolve.

Grapefruit Avocado Fruit Salad: Begin by supreming the grapefruit. Slice of the top and bottom, and cut away the peel and pitch. Then using a pairing knife, carve out the wedges of the grapefruit.

Layer the lettuce onto a serving plate and then add the grapefruit wedges and avocado wedges. Dress with the vinaigrette as desired.

If you need to quickly ripen your avocados, simply place them in a bag with an apple or banana. Once at desired ripeness, place in the fridge.

Enjoy!