This Avocado and Grapefruit Salad makes a light and refreshing first course, or a cool luncheon on a hot afternoon.
- ½ cup plus 2 teaspoons lemon juice, 2 lemons
- 2 avocados, preferably hass, halved lengthwise and pitted
- 2 grapefruit
- .75 teaspoon coarse salt
- 2 tablespoon chopped fresh tarragon, plus more for garnish
- fresh ground pepper
- ¼ cup walnut oil
- lime wedges, for serving
Brush 2 teaspoons lemon juice over flesh of avocados; set aside.
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.
Add ¼ 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.
Place each avocado half on a plate. Top with grapefruit mixture, dividing evenly. Garnish with tarragon. Serve with lime wedges.