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  • 1 tablespoon Dijon mustard

  • 0.25 cup freshly squeezed Lemon Juice

  • 1.5 teaspoons Kosher Salt

  • 0.75 teaspoon freshly ground black pepper

  • 0.5 cup Olive Oil

  • 4 ripe Hass Avocados

  • 2 large red grapefruit


  • 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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