If lemon, why not some other citrus fruit? Grapefruit, for instance. And that is how this recipe started.
After the first couple of goes I realised that I was not made to cut grapefruit open and separate the segments. So I don’t.
Two ripe avocados.
A tin of grapefruit in fruit juice (not syrup), 300g drained.
A bag of Iceberg lettuce, 300g.
Pomegranate seeds, 100g.
Halve the avocados, remove the stone, remove the skin, chop the avocado halves into smallish pieces.
Drain the grapefruit and drink the juice (why not?). If you have the patience, cut each segment in half to make it a more sensible size.
Mix the chopped avocado and the grapefruit segments by hand in a big bowl.
If any of the lettuce leaves seem too big, tear them up. Mix them into the avocado and grapefruit.
Either sprinkle the pomegranate seeds on top or mix them in.
The pomegranate seeds are optional. They are there because I was passing them in the shop once while gathering the other ingredients, and they looked fun. They are, and they add another colour, flavour and texture.
Sometimes tinned grapefruit doesn’t seem to be available. I don’t know if this is Waitrose being erratic or whether there are crop failures from time to time. In any case, when I can’t get tinned grapefruit I use tinned mandarin oranges (again, in juice not syrup) instead. The flavour of the salad is less distinguished then, but brighter and sweeter. (The picture is of the mandarin orange version).
If you have a friend coming to lunch who is allergic to avocados, omit the avocados. I know an avocado and grapefruit salad with no avocado doesn’t sound as if it makes much sense but actually it isn’t bad, and you can eat the avocados yourself later.