The flavors of grapefruits and avocados go well together. This unusual combination has gained popularity recently.
1/2 cup plus 2 teaspoons lemon juice (from 2 lemons)
2 avocados, preferably Hass, halved lengthwise and pitted
2 red grapefruit
3/4 teaspoon kosher salt
2 tablespoons fresh basil, checked and chopped, plus more for garnish
Freshly ground pepper
1/4 cup olive oil
8 cups baby greens or shredded hearts of romaine lettuce
Slice avocado into long wedges approximately ½ thick. This is easily done with an Avocado Slicer.
Brush 2 teaspoons lemon juice over flesh of avocados; set aside.
Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully carve out segments from between membranes. Transfer grapefruit segments to a small bowl; set aside. Reserve juice remaining in the bowl.
Add 1/4 cup lemon juice, the salt, and basil to the grapefruit juice; season with pepper. Whisk in oil in a slow, steady stream. Add grapefruit sections; toss gently just to coat.
Divide greens or lettuce among 4 plates. Arrange a few avocado slices over the lettuce. Top with grapefruit mixture, dividing evenly. Garnish with additional chopped basil.