Avocado and Grapefruit Salad

I got this recipe from Ina Garten's Barefoot in Paris and absolutely adore it. In fact, I've eaten this a couple of times a week for over a year and never seem to get tired of it.

Since I keep the basic salad dressing on hand, which is a variation of Ina's dressing below, it's easy to prep an avocado and a grapefruit whenever I like for a quick, very healthy lunch or mid-afternoon snack. Oh, and you *can* make this the night before and keep it in a plastic container to take to work the next day. The citric acid from the grapefruit and lemon keep the avocado from turning brown. If I have lettuce, I'll tear it up in the bottom of a soup plate to catch the last bit of dressing.

The first time you supreme a grapefruit it will take a while but once you get the hang of it you'll be whipping through these babies lickety-split! (Supreme instructions here Use a sharp 4" paring knife to cut out the segments, it's easier than wielding a big 8" chef's knife), Serves 4

3 ripe Hass avocados
3 large ruby red grapefruits (yellow is a bit too tart for this recipe)
1/2 c EVOO
1/4 c freshly squeezed lemon juice, about 1.5 lemons
1.5 tsp kosher salt
3/4 tsp freshly ground black pepper
1 TB Grey Poupon Dijon mustard*
Optional: Bibb, Boston, or curly leaf lettuce

Supreme the grapefruits first, and do them over a bowl so you catch all the extra juice; you'll end up with a small glassful. Arrange the lettuce, if you're using it, and grapefruit segments on the plates. Pour the dressing in a cereal-sized bowl. Use a large serving spoon to scoop out the avocado halves in one piece, and slice each half lengthwise in about 6 equal-sized pieces. Dip the pieces in the dressing to coat and arrange in between the grapefruit as shown. Drizzle the salads with a little bit more dressing and sprinkle with just a touch of salt and pepper.

*If you read the ingredients on all the major brands, you'll find the "original" Grey Poupon Dijon has a lot less sugar & additives, and is the most GARD-friendly. If you dislike the taste of Dijon, you can either add 1.5 tsp or more to taste of Colman's Dry Mustard Flour (just dried, powdered mustard) or make up a batch:

1 TB cold water
1 TB Colman's Mustard
Mix together and let stand for 10 minutes to allow the cold water to release the essential oils in the mustard. Stir again. Makes 2 TB. It will not taste the same as Dijon, obviously but you need a little extra "kick" in the dressing.