Cover a large platter with a single layer of lettuce leaves. Section grapefruit by peeling with a paring knife in a circular direction, making sure to cut away all white membranes. Then cut out each section. Drain in a colander over a bowl, reserving juice. Peel and seed avocado. Cut into eight sections and dip into grapefruit juice to retain color. Arrange grapefruit and avocado in a circular design on lettuce leaves and drizzle Poppy Seed Dressing over all. Serves 6.
Prepare onion juice first by peeling, quartering, and puréeing a white onion in a blender. Strain off juice and discard residue. Mix sugar, mustard, salt, vinegar, and onion juice in the blender. On medium speed, add oil very slowly. Blend until thick. Add poppy seeds and blend again. Store in refrigerator.
From the May 1987 issue.