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:

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