| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 to 6 sevrings |
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
- 1/2 cup good olive oil
- 4 ripe Hass avocados
- 2 large red grapefruits
Instructions
- Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
- Before serving, cut the avocados in 1/2, 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 (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
- Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 421 |
| Total Fat | 38 g |
| Saturated Fat | 5 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 11 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 509 mg |
Reviews
I have wasted good food making something that tasted awful.
Beautiful on the plate and the palate. Unexpectedly delicious flavor combination. I tried it with a few poached shrimp and chopped cilantro as well, wonderful. Ina loves her salt and this recipe is no different. In the dressing I reduced it to half a teaspoon and it was fine, I used the juice of a whole lemon. Other than that a perfect recipe.
I made this with pomelo instead of grapefruit. I added salt to taste. So easy and delicious!
I’ve made tons Ina’s recipes, but this one has WAY too much salt. Fortunately I had plenty of lemons, so I just omitted the salt (figuring we’d add as needed). Turns out its delicious without ANY salt at all! Someone should edit the amount of salt in the recipe.
Is there an error in the amount of salt for this dressing (1-1/2 teaspoons)? It was so salty that we threw away the dressing and went with a much lighter vinaigrette from another recipe for avocado and grapefruit salad.
My Grandmother used to make this back in the 50’s. I loved it. She used the juice of the grapefruit instead of Lemon and added some chives, but other than that it’s the same. Thanks Ina! Great memories.
Perfect, and beautiful. I was only having three of us for dinner, so halved the recipe. Huge error. One guest was quite greedy, and almost ate the entire thing. So good. Also I did make the mistake of using regular salt, which made it much too salty. I had to pare it down with a lot more oil etc. Stick to Kosher, if that’s what it calls for. Still a wonderful recipe to add to my repertoire.
One word YUM!! Also the lemon was perfect for us.
Very tasty. Might go a tad easier on the lemon next time – hubby complained it was too tart.
This was fantastic. I could tell my guests were a little Leary of the gf av combo but they ended up eating down to the last drop. Also! Segmenting grapefruit ( at least for me) is not easy. I’m going to youtube how to do it. So, my salad wasn’t very pretty, I just mixed the gf &. Av together after I took the pith out. No pretty segments.