My mom first served this salad while I was home from college on winter break, lo the many years ago. I have no idea where she got the inspiration for this particular combination, but to be honest, I was initially unenthused. The concept of avocados and grapefruit together struck me as—sorry, Mom—grody.
That said, I am a loving daughter, and it pleases me to see my mother happy. So I tried the salad.
And it was good.
No, seriously. Although the ingredients are simple, there’s a lot going on: the crisp bite of the lettuce; the tender, smooth avocado; the piquant, mildly sweet grapefruit; the sassy French dressing. So I challenge you: give it a try. Then let me know what you think—good or grody?
- 1 head lettuce, Boston or green leaf
- 1 avocado
- 1 grapefruit (red or pink)
- French dressing (any brand)
- Wash lettuce, pat it dry, and rip it up into bite-size pieces. Divide it onto two plates.
- Peel grapefruit and pull apart sections. (Feel free to remove the membranes; I don’t because they don’t bother me and, midweek, I don’t have the time—nor the patience—to do it.) I use about four grapefruit sections per salad, but go wild and use five if you want to. Cut the sections in half and sprinkle them over your lettuce.
- Slice avocado into eighths and remove peel. If it’s going to sit for awhile before you eat it, toss it with a little lemon juice mixed with water, or an anti-browning product like Fruit-Fresh. Put four avocado slices on each salad.
- Drizzle salads with French dressing to taste and serve.