Avocado, Pink Grapefruit and Roquefort Salad

• 2 medium pink grapefruit
• 2 ripe avocados
• 1 -2 tablespoon crumbled Roquefort cheese or 1 -2 tablespoon blue cheese
• 2 teaspoons shallots or 2 teaspoons red onions, finely chopped
• extra virgin olive oil (optional) or flax seed oil (optional)

1. Halve the grapefruit; scoop out as much of the sections as possible with a sharp grapefruit spoon and place in a bowl.
2. Squeeze out any extra juice and add that too.
3. Halve each avocado, remove the pit and scoop out bite-sized pieces of avocado with a spoon.
4. Add to grapefruit sections; mix.
5. Top with crumbled roquefort or bleu cheese (sometimes I omit the cheese).
6. Add shallot or red onion if desired.
7. If there is a lot of juice, sometimes I add some flax or extra virgin olive oil to the dressing.
8. This is also good with lemon pepper or black pepper.
9. Enjoy!
10. Note: Sometimes I simply halve the grapefruit and scoop out the sections with a grapefruit spoon.
11. This is messier and less attractive than carefully removing all the membranes of each grapefruit section, but it saves a little time.

pink grapefruit, avocados, cheese, shallots, extra virgin olive oil

Taken from www.food.com/recipe/avocado-pink-grapefruit-and-roquefort-salad-188611 (may not work)