Ripe avocado, ruby grapefruit, fennel, watercress, and a honey-pomegranate dressing. The sophisticatedly bitter, creamy, and sweet combination.
Carefully remove all pith and membrane. The bitterness of the pith is excessive — the grapefruit's natural bitterness is the point, the pith's is not.
Slice or fan avocado. Toss immediately in a little grapefruit juice to prevent browning. Avocado's creaminess is the counterweight to grapefruit's acid.
Whisk honey, grapefruit juice, olive oil, and a pinch of salt. The honey bridges avocado and grapefruit into a coherent flavour story.
Arrange watercress and fennel. Fan avocado and grapefruit alternately. Scatter pomegranate and tarragon. Drizzle dressing. Serve within 15 minutes.