Avocado and grapefruit salad

  • 1 tbsp Dijon mustard
  • 60ml freshly squeezed lemon juice
  • 1 1/2 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 8 tbsp good olive oil
  • 4 ripe Hass avocados
  • 2 large red grapefruits

Serves: 4 to 6 sevrings

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 half, 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.

3) 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.

4) Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the centre. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

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