Avocado and Ruby Grapefruit Salad with Mint

Slice off top and bottom of each ruby grapefruit. Cut away all peel and pith following the curve of the fruit. Slice between membranes to release segments over a bowl, catching the juice.

In a small bowl, whisk together 2 tbsp reserved grapefruit juice, lime juice, olive oil, honey, minced shallot, and salt until well combined.

Halve avocado, remove pit, and peel. Slice each half into thin wedges. Lay flat on a cutting board and sprinkle with a pinch of salt.

Spread watercress on a platter. Alternate avocado slices and grapefruit segments in overlapping rows across the watercress.

Drizzle dressing over everything. Scatter fresh mint leaves on top. Finish with flaky sea salt. Serve within 10 minutes before the avocado oxidizes.