Craig Claiborne

Avocado and Grapefruit Salad

Preparation info
  • servings

    4

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 large ripe avocado
  • 1 large grapefruit
  • Boston, romaine or Bibb lettuce leaves

Method

  1. Peel and pit the avocado and cut it into strips. Peel the grapefruit and cut it into sections; remove any pits.

  2. Line four salad plates with a single layer of Boston, romaine or Bibb lettuce leaves. Arrange alternate strips of avocado and grapefruit sections symmetrically over the lettuce. Chill.

  3. Combine the lemon juice and mustard and