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Country Woman's Test Kitchen developed this pretty, refreshing salad, which pairs well with roasted meats and poultry. The avocado, red onion and garlic-mustard dressing complement the tart fruit beautifully.
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Originally published as Grapefruit Avocado Salad in Country Woman January/February 2005, p40
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Reviewed on May. 10, 2010 by Desert Bruja
I served this to my coworkers at lunch, to rave reviews! I used avocado oil instead of olive oil for a terrific dressing, that would be good on any salad. My only problem was trying to peel and section the grapefruit -- I had a mangled mess, but it sure tasted good.
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