When friends and family from the East visited as I was growing up, my mother liked to show off Western differences by serving grapefruit and avocado salad. To these outlanders, the salad was as novel as avocados were exotic.
Avocados eventually lost their exoticness, and as food fashions changed, the salad got a little rusty and faded into the background.
Of late, however, I've noticed grapefruit and avocado salad popping up on menus of restaurants most chic. What's new? The dressing has lightened up. Once it was predictably oily and full of poppy seed. Now it's merely refreshing and, in my opinion, much more suitable. With grapefruit at its peak and avocados plentiful again, why not lead off dinner with this attractive classic?