GRAPEFRUIT + AVOCADO SALAD Serves 4–6
• 1 Tbsp dijon
• 1/4 cup lemon juice
• 1-1/2 tsp sea salt
• 3/4 tsp black pepper
• 1/2 cup good olive oil
• 4 avocados
• 2 grapefruits
Whisk together first five ingredients for dressing and set aside. (At this point I quartered the recipe, cutting only enough fruit for one lunch serving: 1 avocado and 1/2 grapefruit.)
Cut avocado in half, and then each half into four large slices. Lightly toss slices in dressing to avoid browning. Remove all pith from 1/2 grapefruit and cut each segment from the membrane.
Arrange avocado and grapefruit on a plate, lightly drizzle with dressing, and serve.