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Ina Garten

Avocado and Grapefruit Salad


Ingredients

  • 1 tablespoon Dijon mustard
  • ¼ cup freshly squeezed Lemon Juice
  • 1½ teaspoons Kosher Salt
  • ¾ teaspoon freshly ground black pepper
  • ½ cup Olive Oil
  • 4 ripe Hass Avocados
  • 2 large red grapefruit

Method

  1. Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
  2. Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
  3. Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
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What do you think?

 
  • missrebecca88
    October 2010

    SO delicious and fresh. I added a few slices of fresh mango for added zing just because they are in season now. perfect for summer!

  • neri
    July 2010

    I tried using pomelo since it is abundant here in Manila and they blended well. I also refrigerate them for about 20 minutes before serving. I serve them at breakfast, lunch and dinner ! Very good !

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