Yield: 8 servings
|Juice of 1 lemon|
|2 tablespoons||Fresh pink grapefruit juice|
|½ cup||Olive oil|
|Salt & freshly ground pepper to taste|
|1||Avocado, peeled, pitted, & thinly sliced lengthwise|
|2||Oranges, peeled, pith removed, & thinly sliced crosswise|
|2||Pink grapefruit, peeled, pith removed, quartered lengthwise & thinly sliced crosswise|
|½ cup||Thinly sliced celery hearts, including pale green leaves, opt.|
|¼ cup||Fresh seasonal berries|
Note: The dressing, grapefruit, and oranges maybe prepared several days ahead if covered lightly and refrigerated. Slice the celery hearts and store in a sealed plastic bag in the refrigerator overnight. Do not combine the fruit with the dressing until just before serving.
Prepare dressing: Combine lemon and grapefruit juices. Slowly whisk in the oil until emulsified. Season with salt and a liberal amount of pepper. Store in the refrigerator. Serve at room temperature.
Arrange avocado in a flat glass or ceramic container. Spoon 2 T dressing over the slices, turning gently to coat both sides. Cover tightly and refrigerate up to one day.
When ready to assemble, overlap the orange slices in the center of a large platter. Overlap grapefruit slices around the oranges. Place the avocado slices on top of the orange slices. Sprinkle with celery and berries. Spoon dressing over the salad. Serves 8.
House Beautiful/Sept/94 Scanned & fixed by Di Pahl & <gg>