My mother used to make this during winter as a refreshing side salad with heavier winter foods. While she used grapefruit and avocado by themselves I like to add kiwi and slivered almonds for a bigger vitamin boost. Blueberries are also a nice addition. Adding turkey curry salad or cooked shrimp shifts this from a side salad to the main event.
1 ruby grapefruit
2 Tbsp slivered almonds
Boston lettuce (butter lettuce)
For the dressing:
1/4 cup light mayonnaise
1 Tbsp or more cranberry or orange juice
Lay two large leaves of lettuce on each plate to form a platform for your salad. Peel the grapefruit, avocado and kiwi. Place 4-5 grapefruit segments in a star shape on each plate. Add spears of avocado in between the grapefruit segments. Slice the kiwi and place three kiwi 'coins' on top of each salad. Sprinkle almond slivers over the top of everything. Serve immediately.
To make the dressing, place the mayonnaise in a small bowl and add juice 1 tablespoon at time. Stir vigorously until all smooth. Add more juice as needed to make it just thin enough to pour. Drizzle over salads or serve alongside. You could substitute bottled raspberry vinaigrette for the dressing if you don't like mayo.