Avocado and Grapefruit Salad

4 pink grapefruit
4 avacoados
1/4 cup lime juice
1 tbsp dijon mustard
salt and pepper
1/3 cup oilive oil
8 whole boston lettuce leaves
1 tbsp chopped chives

Peel a grapefruit, cutting away as much pith as possible. Over a bowl, cut flesh away from membranes and allow fruit to fall into bowl. Repeat with remaining grapefruit.
Halve avocados lengthwise and remove pits. Scoop out flesh with a spoon. With a stainless-steel knife, cut avocado lengthwise into 1/4 inch thick slices. Sprinkle with 2 tbsp lime juice to keep from turning brown.
Whisk 2 tbsp lime juice with mustard, salt and pepper. Gradually whisk in oil.
Place lettuce leaves flat on a platter. Arrange grapefruit segments and avocado on top. Drizzle salad with dressing, sprinkle with chives and serve.

Shrimp and Avocado Salad

8 oz fresh bay shrimp
1 cup shredded carots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tbs champagne vinaigrette
salt and pepepr
1 firm, ripe avocado, halved and pitted

1. Toss shrimp, carrots, peas, corn, and 3 tbs of the vinaigrette in a medium bowl to coat.

2. Season shrimp salad to taste with salt and pepper.

3. Place one avocade half onto each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle remaining 1 tbs vinaigrette over avocado halves and serve.

Curried Bow Tie Salad

3/4 cup sour cream
2 tsp curry powder
2 cans (8 oz each) pineapple chunks, drained
1 ripe avacado, peeled, pitted and sliced
1 medium red apple, cored and sliced
8 oz bow tie pasts
salt

1. In a large bowl, mix sour cream and curry powder to blend. Fold in pineapple, avocado, and apple.

2. Cook pasta in a pot of boiling salted water until just tender, about 5 mintues. Drain. Rinse pasta under cold water to cool, then let drain well. Fold pasta into sour cream mixture. Refrigerate until cold, about 15 mintues. Season salad to taste with salt and serve.