1 avocado, peeled and sliced
1 grapefruit, peeled, segmented, seeds removed
Boston lettuce or butter lettuce (optional)
1/4 cup mayonnaise
1 Tbsp plum jam, or strawberry or other berry jam
1/2 teaspoon lemon juice
Salt and peppe
MethodArrange slices of avocados and grapefruit segments on a plate, either on lettuce or not. In a small bowl, mix mayonnaise together with jam and lemon juice, taste test for the balance between the sweet of the jam and the sour of the lemon and make any adjustments needed. Spoon dressing over salad. Salt and pepper to taste.
The hardest part of making the salad is segmenting the grapefruit. Helen of Beyond Salmon shows in detail the steps to segment an orange which is almost identical to how I segment grapefruit. Here's also a useful video from the New England Culinary Institute on segmenting an orange. Grapefruit are somewhat bigger than oranges. After getting the peel off, I cut them in half along the line of a membrane and then just work with half a grapefruit at a time.