The vinaigrette recipe makes more dressing than you will need for the amount of avocado and grapefruit. Just refrigerate the extra in a jar and save to dress another salad!
INGREDIENTS
- 2 avocados, peeled and sliced
- 2 grapefruits, peeled, segmented, seeds removed (see method below for how to “supreme” a grapefruit)
- Lettuce
Citrus vinaigrette:
- 1/2 shallot minced (1 Tbsp)
- 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
- 1 1/2 teaspoons lime zest
- 3 Tbsp lime juice
- 1/2 cup olive oil
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
Continue to work around the grapefruit until you’ve cut out or removed all of the segments, without their connective membranes. Assemble salad: Arrange slices of avocados and grapefruit segments on a plate on a bed of a few lettuce leaves. Spoon dressing over the salad. Grapefruit are bigger than oranges with thicker membranes making them easier to work with than oranges. Segmenting them the way we describe here is called “supreming” the fruit. It’s actually pretty quick and easy once you’ve got the hang of it. Or you can just manually peel away the bitter membranes; that works too.
