Grapefruit and Avocado Salad

I’m willing to admit that I might not have a bright future in food photography, but I make no apologies for what I’m showing you here. (Despite what you may think, these photos were not scanned from a disposable camera.) 
This refreshing salad is akin to the most satisfying, guilt-free sweet tart you have ever eaten.  
Its mix of healthy fats and blood-sugar balancing flavonoids are not the only redeeming qualities; I love it because it requires no cooking at all. Just prep. About 5 minutes’ worth.

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

Directions:
1.) Place the mustard, lemon juice, salt and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette gets hazy.

2.) 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. Use a large, sharp knife to slice the peel off the grapefruits, then cut between the membranes.

3.) Arrange the avocado slices around the edge of your most beautiful platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and then, eat it! 

Recipe adapted from Food Network

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