Under 30 Minutes

Avocado-Grapefruit Salads

These salads make a refreshing starter. To remove the pit of an avocado without damaging the flesh, halve the avocado lengthwise, then gently tap the sharp edge of a large knife into the pit. Twist the knife, holding on to the avocado firmly, and the pit should come out easily.

  • Prep:
  • Total Time:
  • Servings: 4
Avocado-Grapefruit Salads

Photography: Ellie Miller

Source: Martha Stewart Living, July 2005

Ingredients

  • 1/2 cup plus 2 teaspoons lemon juice (2 lemons)
  • 2 avocados, preferably Hass, halved lengthwise and pitted
  • 2 red grapefruit
  • 3/4 teaspoon coarse salt
  • 2 tablespoons chopped fresh tarragon, plus more for garnish
  • Freshly ground pepper
  • 1/4 cup olive oil
  • Lime wedges, for serving

Directions

  1. Brush 2 teaspoons lemon juice over flesh of avocados; set aside.

  2. Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully carve out segments from between membranes. Transfer grapefruit segments to a small bowl; set aside. Reserve juice in bowl.

  3. Add 1/4 cup lemon juice, the salt, and tarragon to the grapefruit juice; season with pepper. Whisk in oil in a slow, steady stream. Add grapefruit sections; toss gently just to coat.

  4. Place each avocado half on a plate. Top with grapefruit mixture, dividing evenly. Garnish with tarragon. Serve with lime wedges.

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