Avocado and Grapefruit Salad on Baby Greens

If you have ever spent a considerable amount of time in the Sea-Tac Airport (which I am assuming all you west-coasters have) you have probably eaten at the Anthony's restaurant in the "Seattle Marketplace". Every time I have a layover in Seattle (every time I fly anywhere) I eat there just to get the Grapefruit, Avocado, and Crab Salad. It is so good, and the flavors compliment each other so well, I just can't bring myself to order anything else! Since I usually don't have leftover crab laying around, I tried to make this salad a vegetarian dish, and it turned out just as delicious. With a few additions, subtractions, and dressing change ( from creamy to vinaigrette) this salad might even be a *gasp* UPGRADE from Anthony's. If you do have leftover crab, well, then tell your butler to whip this up for you ;)

Avocado and Grapefruit Salad on Baby Greens

1 large ripe avocado

1 large grapefruit

4-5 cups of washed baby greens

2 tablespoons of oil of choice

1 tablespoon apple cider vinegar

1 tablespoon white sugar or honey

1/2 teaspoon Dijon mustard

Salt and Pepper to taste

Rinse and pat dry your salad greens. Place into a large bowl, that will allow for tossing. 

Cut avocado in half and score with a sharp knife into a diamond pattern. You can then either peel away the skin piece by piece, or attempt to turn the avocado inside-out, if that makes any sense. This is probably the easiest and neatest way to cut your avocado into cube, and you don't waste any either! Set your avocado cubes aside. 

Cut off the top and bottom of the grapefruit, then cut away the rind. Be sure to leave no white pith. This is what makes grapefruit bitter. Next section your grapefruit by cutting along both sides of each white segment line, all the way to the center. Each section should easily fall out. Set your sections aside, and save the middle section of the grapefruit for the vinaigrette. 

To make the dressing squeeze what you have left after sectioning the grapefruit into a bowl. Get as much juice as you can. Add the vinegar, oil, Dijon mustard, sugar, and salt & pepper. Using a whisk, stir until emulsified and completely combined. 

To assemble, pour your fresh salad dressing over the washed greens. Use tongs or forks to toss, coating every leaf with dressing. Transfer greens to plate, and top with cubed avocado and sectioned grapefruit! A meal in a minute with a chef's touch in it :)