When avocados were in season my mother made this salad on a regular basis. It was quite revolutionary eating grapefruit for dinner and combining it with avocado. This version is tweaked to show case the natural flavors of the grapefruit and the avocado.* Late fall and winter is a good time to make the salad since both avocados and grapefruit are at their best and readily available.
- 1 large pink grapefruit
- 1 ripe, but firm avocado
- 2 large leaves of lettuce, green, red or butter lettuce
- 2 tablespoons virgin olive oil
- 1 tablespoon Fuller’s Raspberry vinegar
Dressing variation: Substitute ⅓ cup yogurt or sour cream for the olive oil and whisk together with the Raspberry vinegar.
Peel grapefruit and remove pithy membrane. Working over a large bowl to catch any juice, cut along the side of each membrane to release the segments and let them drop into the bowl. Cut sections into thirds or bite size pieces. Peel avocado and chop into bite size pieces and add to grapefruit. Whisk together the olive oil and raspberry vinegar (or the yogurt/sour cream with the vinegar.)* Pour dressing over the fruit and stir gently. Chill for about 20 minutes.
Arrange lettuce on salad plates. Lightly stir the salad then spoon equal portions on to lettuce. Serves two.
*Note: Mom always used mayonnaise to dress this salad, but I find it interfers with the delicate flavors of the grapefruit and avocado. Instead, I prefer a light vinaigrette dressing or a delicate, creamy dressing made with sour cream or yogurt. The salad, by itself is perfect for a light lunch.