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I first got the idea of this salad from Alice Waters, who has completely changed my idea of what exactly a salad is. I've been devouring The Art of Simple Food lately, reading it through like a novel. But Alice was a little vague about this recipe, only giving me the bones, so I turned to Ina Garten for the specifics.

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.