Any type of grapefruit may be used in this salad, but the pink variety lends color. Serve as an appetizer or light main course.
2 pink grapefruit
3oz/90garugula or other bitter salad greens
½cup/125mlvinaigrette dressing made with lime juice instead of vinegar or lemon juice
4oz/125g smoked salmon, thinly sliced
2avocados, peeled and sliced lengthwise
Pare the zest from one of the grapefruit and cut it in julienne strips. Blanch the strips of zest in boiling water for 2 minutes and then drain. Cut segments from both of the grapefruit. Wash and dry the salad greens and cut them in a chiffonade. Make the dressing.
Spread the greens on four plates. Cut the salmon slices into strips and arrange on the greens, overlapping them with the avocado and grapefruit. Spoon over the dressing, sprinkle with grapefruit julienne and serve.