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1
With a sharp knife, cut the top and bottom off each grapefruit.
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2
Cutting strips from top to bottom, cut away the rind and membrane, cutting all the way down to the flesh.
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3
Once the grapefruit are peeled, cut the sections free, carefully slicing along the partitioning membranes.
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4
Put the grapefruit sections in a bowl and squeeze in the juice from the remaining membrane and pith.
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5
Measure out 2 tablespoons grapefruit juice from the bowl and mix with the vinegar.
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6
Season with salt and a generous grind of pepper and whisk in the olive oil.
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7
Taste and adjust the salt and acid as needed.
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8
Wash the rocket and dry well.
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9
Cut off the root end from the onion and trim away the tough dark green part of the stalk.
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10
Cut the onion in half lengthwise and remove any dirty outer layers.
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11
Cut the onion into thin half-moons, and marinate them in a small bowl, tossed with 1 tablespoon of the dressing.
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12
Cut the avocados in half, remove the pits, and gently scoop out the flesh with a large spoon.
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13
Place the halves, cut side down, on a cutting board and cut lengthwise into 1/4-inch-thick slices.
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14
Toss the rocket with 1 tablespoon of the dressing.
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15
Make a nest of rocket on a serving platter, arrange the avocado slices and grapefruit segments on it, and spoon over the remaining dressing.
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16
Garnish with the marinated onion and serve.
