This is a refreshing winter salad, combining the bright citrus flavor of grapefruit with the creamy, rich, buttery avocado. The tarragon adds a nice sweet, slightly anise flavor. Drizzle the fruit with an excellent quality extra virgin olive oil and coarse sea salt to help enhance the flavors of this delicious salad. This salad is great as a first course, or as a light dessert.
Prep Time: 5-10 minutes
Makes: Serves 2
2 teaspoons tarragon, minced (or basil)
2 teaspoons excellent quality extra virgin olive oil
Coarse sea salt
Supreme the grapefruit. (Click on the link to read about this technique for cutting citrus fruit).
Cut the avocado in half, cutting around the pit. Remove the pit and peel the skin from each half. Cut the avocado lengthwise into thin slices.
Arrange the grapefruit and avocado slices on a plate, alternating one than the other.
Drizzle the arranged, sliced fruit with the extra virgin olive oil.
Sprinkle the fruit with 2 teaspoon minced tarragon (or basil) and coarse sea salt.