Here’s a very simple dish that makes for an interesting accompaniment to grilled fish or barbequed meat. It’s terribly healthy and virtuous and has lots of wonderful vitamin E for healthy skin, hair and joints. The grapefruit adds some punchy vitamin C and livens up the avocado.
Per person: half a pink grapefruit and half an avocado
For the dressing, combine 1 tablespoon olive oil with half a tablespoon of balsamic vinegar, the juice of half a lemon, and half a teaspoon each of wholegrain mustard and honey.
Slice your avocado and arrange on a plate. Using a sharp knife, remove the skin from the grapefruit by firstly topping and tailing it and then slicing downward around the sides to remove the thick skin, break up the grapefruit segments into chunks (removing any skin) and scatter over the avocado. Pour over the dressing and enjoy.