avocado & grapefruit salad

serves 4

2 ruby grapefruits

1 ripe avocado

200 g (7 oz) watercress sprigs

1 French shallot, finely sliced

1 tablespoon sherry vinegar

3 tablespoons olive oil

Using a small sharp knife, peel each grapefruit, taking care to remove all the white pith. Working over a bowl to catch any juices for the dressing, carefully remove the grapefruit segments by cutting between the white membrane and the flesh. Squeeze out any juice remaining in the membranes into the bowl.

Peel the avocado, cut it in half and remove the stone. Cut the flesh into 2 cm (¾ inch) wedges and place in a bowl with the grapefruit segments, watercress and shallot.

Put 1 tablespoon of the reserved grapefruit juice in a small bowl with the vinegar, olive oil and a little sea salt and freshly ground black pepper. Whisk together well, then pour the dressing over the salad and toss gently to coat. Divide among serving plates and serve immediately.