The Pink Grapefruit and Avocado Salad is easy yet elegant enough to serve to company! Plus it boasts a lot of nutrients!

Scale

Salad:

1 pink grapefruit

1 avocado

optional: microgreens

Dressing:

1/2 cup olive oil

1/4 cup pink grapefruit juice – squeezed from a fresh grapefruit

1 tsp. dijon mustard

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Cut the skin off the grapefruit and cut it into slices by using the natural lines of the grapefruit segments as your guide. Place the avocado to the side.
Cut avocado in half, top to bottom. Remove the pit and slice avocado longways then remove with a spoon.
On a serving dish, alternate placing a slice of grapefruit and avocado until you’ve used all the fruit.
To make the dressing, squeeze a fresh grapefruit into a measuring cup until it reaches 1/4 cup. Add 1/2 cup of olive oil (liquid should measure 3/4 cup now) and then add the dijon mustard. Whisk together until well incorporated.
Drizzle grapefruit and avocado slices with dressing to your desired amount. Top with microgreens and enjoy!!

Can use any color grapefruit you like, I just happen to like the look of the pink grapefruit against the green of the avocado.