Pink-Grapefruit-and-Avocado Salad

1. 1

   Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits.

2. 2

   Working over a bowl, cut in between the membranes to release the sections.

3. 3

   Squeeze the juice from the membranes into the bowl.

4. 4

   Transfer 2 tablespoons of the juice to another bowl.

5. 5

   Add the zest, shallot and vinegar; let the dressing stand for 10 minutes.

6. 6

   Season the avocado with salt and arrange on plates with the grapefruit sections.

7. 7

   Stir the oil into the dressing; season with salt and pepper.

8. 8

   Drizzle onto the grapefruit and avocado, garnish with the chervil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.