Coloring taste of salad

I was fascinated by a recent Time magazine story about the science of appetite. I learned that heat plays a big role in appetite.

As most of us know, when it’s cold outside, we tend to have ravenous appetites, while hot weather leaves us wanting less. “Eating warms you up,” the article said, so naturally it makes sense that we eat more lightly when midsummer temperatures are soaring.

This article was in the back of my mind as I was planning a lunch for several friends. I decided on a soup-and-salad menu and made the centerpiece a grapefruit, shrimp and avocado salad. This dish, a combination of ruby red grapefruit segments, sliced avocado and cooked shrimp tossed in a small amount of curried apricot mayonnaise then mounded in grapefruit halves, made a perfect counterpoint to the season’s warm, steamy weather.

To round out the offerings at our midday meal, I served glasses of iced tea and chose a chilled cucumber soup as an opener and fresh berries accompanied by shortbread cookies for dessert.

The salad is a winner for several reasons. Aside from being a delicious blend of tastes and textures, it is quick and easy to assemble.

The dressing, prepared with purchased mayonnaise, a hint of curry powder and a little apricot preserves, requires only a few minutes to whip up. Count on about 10 minutes to halve the grapefruits and cut out their segments, and less time to peel and slice the avocados.

For the shrimp, buy them already cooked and shelled — a time-saver. The filling can be mounded into the grapefruit halves 1½ hours in advance so there’s no last-minute worry. All you have to do is go to the fridge and pull out these colorful salads.

I like to offer these salads for lunch or a light supper, but you could also use them as starters to a more substantial meal.

However you serve them, I expect that your diners, like mine, will appreciate the refreshing yet satisfying flavors of such delectable summer fare.

Grapefruit, shrimp and avocado salad in grapefruit shells

SAUCE:

1/3 cup regular or reduced-fat mayonnaise (but not nonfat mayonnaise)

½ teaspoon curry powder

1 tablespoon apricot preserves or jam

SALAD:

2 ruby red grapefruits

½ pound (16 to 20) medium cooked, shelled shrimp (see note)

2 medium-size ripe (but not mushy) avocados peeled, halved, pitted and cut into 1/4-inch-thick slices

2 tablespoons chopped chives, divided

For the sauce, whisk together mayonnaise, curry powder and apricot preserves until blended in a medium mixing bowl. (Mayonnaise can be prepared 1 day ahead. Cover and refrigerate.)

Halve the grapefruits horizontally. Cut a thin slice off the rounded bottom of each half so they stand without wobbling. Using a grapefruit knife or a sharp paring knife, remove the grapefruit segments and place in a colander or large sieve to drain for 10 minutes.

Using kitchen scissors, cut out and discard the remaining membranes in each of the four halves. Place the grapefruit halves, hollowed sides down, on a plate to drain for 10 minutes.

Add the drained grapefruit segments to the bowl with the mayonnaise mixture. If the shrimp still have their tails on them, remove and discard them. Add the shrimp, avocado slices and half of the chives to the bowl with the mayonnaise and stir to mix.

Divide the mixture evenly among the 4 grapefruit shells. The salad can be prepared 1½ hours ahead; cover and refrigerate.

To serve, arrange a grapefruit half in each of 4 shallow bowls or on each of 4 salad plates. Sprinkle each serving with some of the remaining chives. Makes 4 servings.

Note: Medium shrimp work best in this recipe; they run 31 to 40 count per pound in their shells.

If you can only get large shrimp, halve them through the back (dorsal) side before using.

TRIBUNE MEDIA SERVICES