Fillet the grapefruit, i.e. cut away the peel with a very thin layer of flesh. Remove slices with kitchen knife so that the white, bitter membranes remain. Cut avocados in half, remove stone. Remove flesh from skin, cut lengthwise into wedges, drizzle with juice of one lemon. Dice peeled pears, drizzle with juice of one lemon. Arrange everything on 4 plates. Mix all the ingredients for the sauce with a mixer, pour over the fruit or serve separately, if desired.
Cook in advance and keep in the refrigerator.
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