Dive into refreshing and beautiful salad.
Grate 1 tsp. zest from grapefruit. Peel and cut between membranes to release segments; reserve 2 tbsp. juice. In bowl, whisk reserved zest, juice, vinegar, oil and tarragon; season. Arrange grapefruit on platter; top with onion, nuts and dressing.
Make it a Meal: Turn this salad into supper by tossing in some cubed avocado and serving it alongside broiled or grilled fish.
