I'm beginning to wonder if I should change the name of my blog name to Petes Eats. I think I'm showing my eats more than speaking these days. But I can't resist showing you this fresh and tasty salad I had for dinner last night. After my 8 mile run, my body was majorly craving fruits and veggies and this hit just the spot. I mentioned it last summer, but now you can see how it actually comes together.
(Please note: this is for 4-6 servings. I guesstimated for one serving.)
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt (Erika's note: I used very little salt and I think it came out quite nice.)
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe 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.