15 minutes
A refreshing and elegant salad combining the vibrant flavors of ruby grapefruit with the creamy texture of avocado, dressed in a simple white wine vinaigrette.
Ruby Grapefruit, peeled and sectioned
each
teaspoons
to taste
to taste
tablespoons
Hass Avocado, sliced
each
1. Prepare the Grapefruit
Peel the grapefruits with a sharp knife, removing the rind and the bitter membrane. Cut into sections by slicing along the membranes, catching any juice. Reserve about 2 tablespoons of grapefruit juice for the vinaigrette.
2. Make the Vinaigrette
In a small bowl, combine the reserved grapefruit juice, white wine vinegar, a pinch of salt, and a dash of freshly ground black pepper. Gradually whisk in the olive oil until the mixture is emulsified.
3. Prepare the Avocados
Slice the avocados in half, remove the pits, and carefully slice the flesh.
4. Assemble the Salad
Arrange the sliced avocados and grapefruit segments on a plate. Season lightly with salt. Drizzle the vinaigrette over the fruit and serve immediately.
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