Growing up in Louisiana, avocados + seafood was a common yet always delicious dish. Crabs, shrimp, crawfish...all paired winningly with avocado halves and some sort of dressing. After ending up on the East Coast, lobster joined the ranks as a wonderful- now more often obtainable and affordable- match for avocado. <br />In the intervening years between the LA-DC move, however, I was a vegetarian and found that grapefruit made for an equally delicious, albeit very different, date for avocado. <br />Now, as might be obvious, I combine all three into a marvelously flavorful, elegant yet accessible, dish. Sometimes I dress the avo-seafood combo with grapefruit slices and a balsamic vinaigrette. For more special occasions, I top it with a grapefruit sabayon (Berna's serves as my base) cream. Both versions are delicious but this one is really divine.

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