Red grapefruit are an easy way to bring color to your winter table, from breakfast to appetizer to dessert. A good way to serve them is in a salad, paired with their tropical neighbors, avocados.
2 large or 3 medium red grapefruit
2 teaspoons white wine vinegar
Salt and pepper
5 tablespoons extra-virgin olive oil
3 handfuls of baby arugula
¼ cup thin-sliced scallions or spring onion
2 ripe avocados, preferably Hass
Using a sharp, thin-bladed knife, cut the top and bottom off each grapefruit to reveal the flesh. Stand the fruit on end and cut away the peel from the sides, going just deep enough to reveal the flesh while
keeping a spherical shape. Go back over the fruit to make sure you have removed all the white pith.
Hold the fruit over a bowl and carefully cut along the membrane on either side of each segment, going toward the center of the fruit. The segment will drop into the bowl when freed from its membrane. Continue around the fruit, removing all the segments. Squeeze the remains of the membrane over the bowl to extract any juice.
Measure out 2 tablespoons of juice from the bowl and mix with the vinegar. Season with salt and pepper and whisk in the olive oil.
Wash the arugula and dry in a salad spinner. Prepare the thin slices of onion and marinate in a small bowl with a spoonful of the dressing.
Cut the avocados in half; remove the pits and gently scoop out the flesh with a large spoon. Cut the flesh lengthwise into 1/4-inch-thick slices and sprinkle with salt.
Toss the arugula with a tablespoon of the dressing. Make a bed of the arugula on a serving platter and arrange avocado slices interspersed with grapefruit segments on it. Spoon the rest of the dressing over the top and sprinkle on the marinated onion.