Grapefruit and Avocado Holiday Salad

 

This was a surprise - you wouldn't think this is as good as it is. And it was perfect for a December party because Ruby Red Grapefruit's are in season and plenty of avocados are around too.  

Since a lot of the food and appetizers can be heavy, this offers a great light and delicious option to the table. 

Tips: Definitely be careful to pick the right avocados. They have to be firm for sure but should yield when you apply gentle pressure to the outer skin. 

INGREDIENTS (10 to 12 people): 

- 4 medium Avocados
- 4 medium sized Grapefruit 
- Greens - 10 Oz (I used 5 Oz Red and Green Butter Lettuce + 5 Oz Green living butter lettuce).  It will also be great with Mixed greens but I just love butter lettuce so that's what I used. 

- Salted roasted pistachios coarsely chopped

Dressing: 

Reserved Grapefruit juice

Dijon Mustard 2 tablespoon

Coarse Salt 1/2 tsp

Black Pepper 1/2 tsp

Olive Oil 4 tblsp

1) Cut the grapefruit and place in bowl. Reserve the juice. There are many techniques to peel and create grapefruit segments online. All of them work.  I used the method with the Grapefruit knife and spoon - cut in half along diameter, use the knife to separate flesh for each segment and scoop with the grapefruit spoon.  Set aside.

2) Slice avocados. The less mushy they are the better (and prettier).

3) Make the dressing just before serving by mixing half the grapefruit juice, dijon, salt and pepper. Whisk in olive oil little by little. 

4) Arrange: Lay out the greens (on a flat white plate/platter plate). Season lightly with some olive oil, salt and pepper. Add avocados and grapefruit. Drizzle the dressing and scatter pistachios.  Serve and enjoy!