You’re going to have to trust me that this salad is fabulous.  The picture looks kind of gross, I know. Like raw chicken….I made the salad and then some things came up and it had to sit in the fridge for about an hour.  The acid broke down the avocado and the grapefruit got mushed up.  But it was still so so good.  You won’t let that happen.  We had it with Simple Salmon.

Grapefruit and Avocado Salad (Barefoot Contessa)
I halved this recipe.

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

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.  

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.  I served it over lettuce since it didn’t look perfect.