Ingredients

• 2 ripe avocados, well chilled, peeled and sliced
  2 grapefruit, well chilled, peeled and sectioned
  1 head Boston lettuce
  2 tbsp. green onions, finely chopped
  ¾ cup basic dressing

Preparation

Arrange avocado and grapefruit on Boston lettuce leaves, sprinkle with green onions, spoon on dressing and serve.

Serves: 4

Basic Dressing

Makes about ¾ cup

Ingredients

• 1 tsp. Dijon-type mustard, smooth or grainy (Maille is a lovely kind)
  2 tbsp. plus 1 tsp. raw wine vinegar
  ½ cup extra virgin olive oil
  1 tbsp expeller-expressed flax oil (can use extra olive oil instead)

Preparation

Dip a fork into the jar of mustard and transfer about 1 teaspoon to a small bowl. Add vinegar and mix around. Add olive oil in a thin stream, stirring all the while with a fork, until oil is well mixed or emulsified. If adding flax oil use immediately.