Mid Ocean Citrus Salad

Serves four

2 small grapefruits
2 oranges
Lettuce
One avocado
Shrimp or Squid

Dressing

About 3 Tablespoons grapefruit juice
About 3 Tablespoons orange juice
1 heaping Tablespoon of orange zest
4 Tablespoons olive oil
Salt and pepper to taste

Slice the top and bottoms off the grapefruits then cut the peel off following the contours. Over a bowl, try your best to cut out the segments from between the membranes. This doesn't work too well. I ended up with some membrane stuck to the segments. Do the same with the oranges. Squash a few of the segments to get the juice you need and eat them. This will still leave many segments for the salad.

Whisk all the dressing ingredients together.

If desired, add some of the dressing to a non-stick skillet , heat it, and cook the shrimp or squid (more about how to clean squid another day).

Arrange some lettuces on a plate. Drizzle them with a little dressing. Slice the avocado in half. Whack the pit gently with the sharp edge of your chef's knife and rotate it horizontally 1/4 turn. The pit comes out cleanly. (this is a very cool trick). Slice the avocado into wedges and the peel comes off easily. Cut the wedges into chunks. Add the avocado and remaining dressing to the citrus segments and toss gently. Arrange this mixture on top of the lettuces and top with the seafood if you wish.

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