Avocado and Grapefruit Salad with Mint Dressing

Ingredients

• 20 oz firm-ripe avocados 
• 4  boston lettuce leaves rinsed
• 1 tablespoon mint leaves fresh chopped
• 2  pink grapefruit red ()
• 1 teaspoon honey 
• 2 tablespoons juice of lemon 
• 0.3 cup radishes finely chopped
• 4 servings salt and pepper 
• 1 tablespoon shallots minced

Equipment

• bowl
• sieve

Directions

1. Cut peel and white membrane from grapefruit. Working over a strainer set over a bowl, cut between inner membranes and fruit to release segments into strainer. Squeeze juice from membranes into bowl (discard membranes); you need about 1/4 cup juice (reserve any remainder for other uses).
2. Add lemon juice, mint, shallot, and honey to grapefruit juice, and mix.
3. Peel and pit avocados; cut lengthwise into 1/2-inch-thick slices. Set a frise leaf on each of 4 salad or dinner plates and arrange equal portions of grapefruit segments and avocado slices on top.
4. Sprinkle with chopped radishes.
5. Spoon dressing evenly over salads.
6. Add salt and pepper to taste.