Avocado With Grapefruit And Orange Salad

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Washington Post


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2 large ruby red grapefruit, segmented, with juices (see NOTE)

3 large navel oranges, segmented, with juices (see NOTE)

1/2 medium sweet onion, cut into small dice (1/2 cup)

1 tablespoon apple cider vinegar

1 tablespoon extra-virgin olive oil

2 teaspoons sugar, or to taste


Freshly ground black pepper

Flesh of 2 1/2 to 3 avocados (each about 8 ounces)

2 tablespoons chopped fresh chives, for garnish

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