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Grapefruit and Avocado Salad

What you need: 

1 medium onion
2 ripe grapefruits
2 ripe avocados
olive oil

What you do: 

This is an approximation of a dish I ate at a Florence resturant, Maximillion.
Dice the onion.
Remove the peel of the grapefruit, section it, and then take the skins off each section. ( If you are going to arrange this recipe beautifully on a plate, try not to break the sections. Otherwise, don't worry about it.)
Slice the avocado into thin, long slices.
Now you can either throw all the diced, sectioned, and sliced ingredients into a bowl and douse it with a high quality olive oil (there really is a difference!) or arrange them beautifully (and integrated!) on a plate and douse each individual plate with olive oil. I would use about a cup of olive oil, more or less depending upon how much you love it, but always err on the side of more.
When you store it all together, the avocado won't get brown because of the acidic grapefruit juices!
This recipe is so good! Youd never think to combine these ingredients, but together they make a simple, but powerful, salad.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I had a cold this week, really screwed up my taste buds, and for some reason this was a perfect dish--creamy, but tangy and full of vitamin c, really felt like I was eating something that was good for me. Thanks so much!

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Just had this for dinner. In my opinion the avocado is far too overshined by the intense grapefruit flavour. I mean, it's refreshing, I love the onions/grapefruit combo, but that is all you taste. If you savour and love the taste of avocado, this salad is not for you.

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Made this for lunch today, it was ok, not sure if I like the combination or not. Maybe I didn't use quality olive oil. It wasn't bad tasting, just different. Maybe I'll search for another topping instead of the Olive oil. Any suggestions?

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I made this the other day over watercress and it was delicious.  I used just a splash of olive oil and some black pepper, yum.

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This is delicious. I served it mixed with Arugula and water cress. It's a incredible both for the eyes and the mouth! :D

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This salad not only looks beautiful, the taste is phenominal!  I've never had a salad like this.  I didn't use as much EVOO (i know..it's a Rachael Ray term) as the recipe asked...but I'm glad I didn't.  The flavors EXPLODE in your mouth.  This is a keeper.  I recommend this to ANYONE who loves Grapefruit and Avocado.  Hats off to the Chef and inventor of this one ;)

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To slice a Haas avocado...cut in half lengthwise and remove the stone.  Slice IN THE SKIN.  Run the knife against the tough skin, but NOT into your hand! Turn the skin inside out (easily done after making slices). Run the knife along the skin to free your slices. 

This looks absolutely divine and since it is December and avocaodos are in season, I'll be having this!

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Keda, that photograph makes me wish I had grapefruit and avocado at home right now. It looks superb!

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