Avocado and Grapefruit Salad

I don't know why, but for some reason, I have been obsessed with avocados lately. Enough that I dream about avocados. No kidding. When perfectly ripe, avocados have this texture that's hard to beat: soft and creamy but with a slight bite. Of late, I have been dining on avocados for my lunches: arugula and spinach salad with a can of tuna and sliced avocado. Delicious and fast, and so full of protein and greens, too. And with the sweetness of the avocado and a sprinkle of salt and pepper on the tuna, I don't even use vinaigrette of any kind.

Below is a new recipe I've found to mix it up a little bit, but as I'm not a super fan of grapefruits, I think I'd substitute it with another citrus, such as clementines, which are in season right now. Oranges or mandarins would work, too.

Avocado and Grapefruit Salad
Yield: 4 to 6 servings

1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
(Recipe by Ina Garten, Barefoot Contessa.)