Serves 4.
1 large ripe avocado
2 Tbsp lemon juice
1 large grapefruit
Boston, romaine or Bibb lettuce leaves
1/2 tsp dry mustard
1/4 cup olive oil
1 shallot, finely chopped, or 1 Tbsp finely chopped chives
1/2 tsp minced garlic
Salt and fresh ground pepper to taste
Peel and pit the avocado and cut into strips. Sprinkle with 1 Tbsp lemon juice. Peel grapefruit and cut into sections; remove any seeds.
Line 4 salad plates with a single layer of lettuc leaves. Arrange alternate strips of avocado and grapefruit sections symmetrically over the lettuce. Chill.
Combine remaining lemon juice and mustard and let stand for 10 minutes. Combine with the oil, shallot and garlic and blend well, beating with small fork. Adjust seasonings to taste.
When ready to serve, spoon sauce over avocado and grapefruit.
This is an excellent salad to serve with highly spiced dishes such as chili con carne or curries.