Avocado and Pummelo Salad
1 Tbsp DLM Classic Dijon Mustard
1/4 cup freshly squeezed lemon juice
1 1/2 tsp sea salt
3/4 tsp freshly ground black pepper
1/2 cup Vera Jane's Extra-Virgin Olive Oil
4 ripe avocados
2 Pummelo (Chinese Grapefruits)
Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Before serving, cut the avocados in half, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent the them from turning brown. Use a large, sharp knife to slice the peel off the pummelos (be sure to remove all the white pith), then cut between the membranes to release pummelo segments.
Arrange the avocado slices around the edge of a large platter. Arrange the pummelo segments in the center. Spoon the vinaigrette to top, sprinkle with salt and pepper, and serve.
Makes 4 to 6 servings
Prep Time: 10 minutes