AVOCADO AND GRAPEFRUIT SALAD
1 ripe avocado
1 grapefruit (I used red)
juice from half a lemon
1 shallot, minced
drizzle of olive oil
Peel and pit avocado; cut into slices about 1/4" thick. Arrange in a shallow bowl. Pour lemon juice over the slices--will keep them from turning brown.
Cut the rind off the grapefruit, and cut the sections of fruit out from between the membranes; set aside the membranes. Lay the grapefruit sections on top of the avocado. Squeeze the juice from the membranes over the salad.
Sprinkle on minced shallot. Drizzle a little olive oil over the top.
N.B. Since I take a statin medication for lowering cholesterol, I generally don't eat grapefruit, because of the warning against a drug interaction. But a few times a year, I go ahead and have a half a grapefruit in the evening. No adverse reaction so far.