Use a sharp knife to cut off the very top and bottom of the grapefruit rind.

Then, starting at the top, cut around the shape of the grapefruit until you reach the bottom, cutting off the rind and pith but as little of the grapefruit flesh as possible.

Now hold your grapefruit over a bowl and use your knife to cut between each membrane of the grapefruit. Let the grapefruit sections fall into the bowl.

When you are finished, squeeze the juice out of the remaining grapefruit into a different, small bowl and reserve for later.

Repeat with the second grapefruit.

Drain and rinse the hearts of palm. Pat dry and slice into ⅓-inch-thick coins. Add to bowl with the grapefruit.

Cut avocado in half, working around the pit. Slice the half without the pit into cubes, then scoop out of the avocado skin and add to the bowl with the grapefruit and hearts of palm. Then remove the pit from the second side, cut into cubes, and add to bowl.

Add olive oil, celery seed, salt, and pepper. Stir gently.

Taste, and add more grapefruit juice from the small bowl if you’d like. I generally add another 1-2 tablespoons of juice, but it depends how juicy your grapefruit sections in the bowl were already.

Add more salt and pepper to taste, and serve!