Avocado and Grapefruit Salad

adapted from "Barefoot in Paris" by Ina Garten

1 portion

Mustard with garlic - 1/3 teaspoon
Lemon juice - 1/4 lemon
Olive oil - 3 tablespoons
Salt, pepper to taste
Avocado - 3/4 of 1
Red grapefruit - 1

- Place mustard, lemon juice in a small bowl, whisk in the olive oil until the vinigrette is emulsified. Add salt and pepper to taste. (maybe add some more lemon juice or olive oil). There's going to be left-over dressing, which can be used in My Gazpacho.

- Slice the peel off the grapefruit, be sure to remove all the white pith. Then cut between the membranes to release the grapefruit segments.
- Cut the avocado in half, remove the seed and peel off the skin. Cut the avocado in wedges.
- Arrange the grapefruit segments and avocado wedges on a plate. Spoon a little vinigrette on top and serve.


Comments:
- Really light and refreshing salad. Avocado goes very well with grapefruit!

Grapefruit Banana Smoothie

Freshly squeezed grapefruit juice - 1 and 1/2 cups (1.5 grapefruits)
Strawberries, cut in half and tops removed - just over 1 cup
Ripe bananas - 2
Icing sugar - 1 or 2 teaspoons, to taste, depending on how sour the grapefruits are

- Put the grapefruit juice, strawberries, and bananas into a blender and process until smooth.
- Check the sweetness and add 1 or 2 teaspoons of icing sugar, pulse for 30 seconds.
- Chill and serve