Yield
Makes 4 servings

How to Make It

Step 1

Cut peel and white membrane from grapefruit. Working over a strainer set over a bowl, cut between inner membranes and fruit to release segments into strainer. Squeeze juice from membranes into bowl (discard membranes); you need about 1/4 cup juice (reserve any remainder for other uses).

Step 2

Add lemon juice, mint, shallot, and honey to grapefruit juice, and mix.

Step 3

Peel and pit avocados; cut lengthwise into 1/2-inch-thick slices. Set a frisée leaf on each of 4 salad or dinner plates and arrange equal portions of grapefruit segments and avocado slices on top. Sprinkle with chopped radishes.

Step 4

Spoon dressing evenly over salads. Add salt and pepper to taste.

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