Pink Grapefruit: 2, Large
Pink Himalayan Salt: 1 1/2 Tsp
Dijon Mustard: 1 Tbsp
Freshly Squeezed Lemon Juice: 1/4 Cup
Freshly Ground Pepper: To Taste
Extra Virgin Olive Oil: 1/2 Cup
Avocado: 4, Ripe
Roasted Sunflower Seeds: A Sprinkle
Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the mixture thickens into a vinaigrette.
Cut the avocados in half, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown.
Cut the top and bottom off of the grapefruit, just enough to expose the flesh. Begin slicing off the peel, cutting from top to bottom, following the curve of the fruit until the whole peel is gone. Try to remove all of the white skin without sacrificing too much of the flesh of the fruit. Then release the grapefruit segments with a knife. Arrange the avocado slices around the edge of a large platter with the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt, pepper, and sunflower seeds and serve.
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