Avocado and Grapefruit Salad
A tangy and refreshing grapefruit salad with beautiful color combination. Adapted from Barefoot Contessa.
- Serves: 2 persons
- 2tablespoons freshly squeezed lemon juice
- 1½ teaspoons Dijon mustard
- ½teaspoon salt, or to taste
- ½teaspoon freshly ground black pepper
- ¼cup olive oil
- 2medium ripe avocados
- 1medium red grapefruit
Step 1Combine lemon juice, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in olive oil until vinaigrette is emulsified.
Step 2Cut avocados in half, remove pits, and carefully peel off skin. Cut each half into 4 thick slices. Toss in vinaigrette to prevent them from turning brown.
Step 3Peel grapefruit skin and all the white pith with a large, sharp knife. Cut between membranes to release the grapefruit segments.
Step 4Arrange avocado slices evenly around the edge of a large platter, then arrange grapefruit segments in the center. Spoon vinaigrette over top, then sprinkle with more salt and pepper.