This unexpected match of grapefruit and avocado works because the textures and flavors of its two primary ingredients create a perfect contrast and complement for one another.
If you need to make more servings, just multiply the quantities of each ingredient.
Makes 2 servings
1 ripe Hass avocado
1 medium pink or ruby grapefruit
1/2 medium red onion sliced into thin rings
1 bunch fresh watercress, stems trimmed and leaves washed and dried
1 tablespoon freshly squeezed grapefruit or orange juice
1 tablespoon white wine or Champagne vinegar
1/2 teaspoon Dijon mustard
3 to 4 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground pepper
- Place a small handful of watercress in the centers of two salad plates.
- Peel and pit the avocado and slice into 8 slices. Arrange the slices on each plate, around one side of the watercress.
- Peel the grapefruit with a knife so that you not only remove the skin but also the white pith. Cut into segments and arrange these on the salad plates on the opposite side of the avocado slices.
- Scatter a few onion rings over the top of the arranged watercress and avocado and grapefruit slices.
- In a small bowl combine the grapefruit or orange juice, vinegar, mustard, a pinch of salt and freshly ground pepper, stirring with a fork until the salt and mustard dissolve.
- Whisk in the olive oil to combine and drizzle over the avocado and grapefruit pieces.
Tip: If you're using a large grapefruit, save one of the peeled segments to produce some juice for the dressing.
Tip: Instead of using black pepper, you can give this salad an unusual touch by using freshly ground pink peppercorns which usually have a milder flavor than black pepper.